Name: Southwestern Chicken Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Southwestern
Ingredients: 2 cups cooked chicken breast, diced or shredded; 1 cup canned black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or frozen); 1 cup cherry tomatoes, halved; 1/2 cup red onion, finely diced; 1/2 cup bell pepper, diced; 1/4 cup fresh cilantro, chopped; 1 avocado, diced; 1/2 cup shredded cheddar cheese; 1/2 cup tortilla strips or crushed tortilla chips; 1/3 cup mayonnaise; 2 tablespoons sour cream; 1 tablespoon lime juice; 1 teaspoon chili powder; 1 teaspoon cumin; Salt to taste; Black pepper to taste

Description

This Southwestern Chicken Salad is packed with juicy chicken, black beans, corn, crisp vegetables, creamy avocado, and a smoky lime dressing. It is a fresh, colorful, and satisfying meal perfect for lunch or dinner.

Ingredients

2 cups cooked chicken breast, diced or shredded

1 cup canned black beans, drained and rinsed

1 cup corn kernels (fresh, canned, or frozen)

1 cup cherry tomatoes, halved

1/2 cup red onion, finely diced

1/2 cup bell pepper, diced

1/4 cup fresh cilantro, chopped

1 avocado, diced

1/2 cup shredded cheddar cheese

1/2 cup tortilla strips or crushed tortilla chips

1/3 cup mayonnaise

2 tablespoons sour cream

1 tablespoon lime juice

1 teaspoon chili powder

1 teaspoon cumin

Salt to taste

Black pepper to taste

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Instructions

Place the cooked chicken, black beans, corn, cherry tomatoes, red onion, bell pepper, and cilantro into a large mixing bowl.
Gently fold in the diced avocado and shredded cheddar cheese.
In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and black pepper until smooth and creamy.
Pour the dressing over the salad mixture and toss gently until evenly coated.
Chill the salad in the refrigerator for at least 20 minutes to allow the flavors to blend.
Right before serving, sprinkle tortilla strips or crushed tortilla chips on top for added crunch.
Serve chilled as a hearty side dish or complete meal.

Notes

For extra heat, add sliced jalapeños or a splash of hot sauce.

Greek yogurt can be used instead of sour cream or mayonnaise for a lighter dressing.

Store tortilla strips separately to maintain crunch.

This salad is best served cold and enjoyed within 2 days.

Use certified gluten-free tortilla strips to make this recipe gluten free.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: Southwestern

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 5 g
Sodium: 620 mg
Fat: 21 g
Saturated Fat: 6 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 6 g
Protein: 24 g
Cholesterol: 65 mg