Description
A bold and refreshing Southwest chicken salad packed with zesty lime, creamy avocado, and a kick of spice—perfect for a quick, flavorful meal.
Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/3 cup shredded cheddar or Mexican blend cheese
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Optional: tortilla strips or crushed tortilla chips for crunch
Instructions
1. In a small bowl, whisk together the sour cream or Greek yogurt, lime juice, olive oil, cumin, chili powder, salt, and pepper until smooth.
2. In a large mixing bowl, combine the chicken, black beans, corn, diced red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
3. Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
4. Sprinkle shredded cheese on top and add tortilla strips or crushed chips if desired.
5. Serve immediately or refrigerate until ready to enjoy.
Notes
Great for meal prep—store dressing separately and add just before serving.
Add jalapeño for extra heat or swap chicken for grilled shrimp or tofu.
Use Greek yogurt for a lighter, protein-packed dressing.
Also delicious served in wraps or as a taco filling.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg