Description
A vibrant and flavorful Southwest Chicken Salad that’s perfect for a quick lunch or light dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper (any color), chopped
- 1/4 cup cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, red onion, bell pepper, and cilantro.
- In a small bowl, whisk together the mayonnaise, lime juice, chili powder, cumin, salt, and pepper.
- Pour the dressing over the chicken and vegetable mixture.
- Toss gently to combine all ingredients evenly.
- Chill for at least 15 minutes before serving to allow the flavors to meld.
Notes
- For a spicier salad, add a pinch of cayenne pepper or some chopped jalapeño.
- Serve on lettuce wraps, with tortilla chips, or as a sandwich filling.
- You can substitute Greek yogurt for some or all of the mayonnaise for a lighter version.
- Ensure chicken is fully cooked before shredding.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American