Description
Prepare this high-protein Southwest Chicken Salad quickly. It features shredded chicken, black beans, corn, and avocado, topped with a zesty, creamy chipotle-lime dressing. This recipe is ready in under 30 minutes.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen or canned corn, thawed or drained
- 1/2 cup chopped red onion
- 1 ripe avocado, diced
- 1/2 cup chopped fresh cilantro
- 4 cups chopped romaine lettuce or mixed greens
- For the Dressing:
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chipotle powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
Instructions
- Prepare the dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chipotle powder, cumin, salt, pepper, and minced garlic until smooth. Set aside.
- In a large bowl, combine the shredded chicken, black beans, corn, red onion, and cilantro.
- Add the dressing to the chicken mixture. Toss gently until all ingredients are evenly coated.
- Gently fold in the diced avocado just before serving to prevent it from becoming mushy.
- Place the lettuce or mixed greens on serving plates. Top with the dressed chicken mixture.
- Serve immediately or chill for meal prepping.
Notes
- You can grill or bake chicken breasts ahead of time for faster assembly.
- For a lower-fat dressing, substitute all the mayonnaise with additional Greek yogurt.
- If you do not have chipotle powder, use 1 teaspoon of adobo sauce from a can of chipotles in adobo.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Tossing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7
- Sodium: 450
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 38
- Cholesterol: 95