Description
A vibrant, creamy and protein-packed Zesty Southwest Chicken Salad Recipe with bold flavors, perfect for busy weeknights or sunny brunches.
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. Chop vegetables and rinse beans.
2. In a large bowl, combine chicken, beans, corn, bell pepper, onion, avocado, tomatoes, and cilantro.
3. Whisk together sour cream, lime juice, olive oil, cumin, chili powder, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Top with shredded cheese and tortilla strips, if desired.
Notes
Store ingredients separately for meal prep freshness.
Avocado is best added just before serving.
Dressing can be made 3 days ahead.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: Southwest