Southwest Chicken Salad
This vibrant Southwest Chicken Salad combines a variety of fresh ingredients for a flavorful and nutritious meal that’s easy to customize.
Ingredients
For the salad base
- 4 cups cooked chicken breast, diced Opt for freshly cooked chicken for best flavor.
- 1 cup frozen corn, thawed
- 1 15 oz can black beans, rinsed and drained
- 1 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1 medium red bell pepper, diced
For the dressing
- 3 tbsp juice of one lime
- 2 tbsp juice of half of a lemon
- 1/4 cup non-fat Greek yogurt
- 3 tbsp extra virgin olive oil
- 2 tbsp honey
- 2 tsp cumin
- 1/2 tsp oregano
- 1 tsp kosher salt Adjust to taste
- Salt and pepper, to taste
Instructions
Preparation
- Assemble all your ingredients to streamline preparation.
- In a large mixing bowl, add the diced chicken breast.
- Incorporate the thawed corn, rinsed black beans, chopped green onions, diced red bell pepper, and chopped cilantro into the chicken.
Dressing
- In a smaller bowl, combine the lime juice, lemon juice, olive oil, Greek yogurt, honey, cumin, oregano, and kosher salt.
- Whisk until smooth and creamy.
Combine
- Pour the dressing over the chicken mixture and stir thoroughly to combine.
- Taste and adjust seasoning with additional salt and pepper if desired.
Marination
- Cover the bowl and refrigerate for at least 20 minutes to allow flavors to meld.
Serving
- Scoop generous portions into bowls or onto plates, garnished with lime wedges or cilantro if desired.
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Notes
This salad is great for meal prep and can be made a day in advance. Store dressing separately if keeping longer to maintain texture.