Southwest Chicken Salad
A quick, delicious, and nutritious meal that captures the vibrant flavors of the Southwest, perfect for busy weeknights or a refreshing lunch.
Servings: 4 servings
Calories: 350kcal
Equipment
- Mixing Bowl
- Small Bowl
Ingredients
Protein
- 1 whole rotisserie chicken, shredded Remove skin and bones
Canned Ingredients
- 15 ounces canned black beans Drained and rinsed
- 1.5 cups corn kernels Fresh, canned, or frozen
Fresh Vegetables
- 0.5 cup red onion, peeled and diced
- 0.25 cup cilantro, chopped
Dressing Ingredients
- 1 cup non-fat plain Greek yogurt
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Step 1: Shred the Chicken - Start by shredding the rotisserie chicken using your hands or two forks. Make sure to remove the skin and any bones, leaving you with tender, shredded chicken. Place the chicken in a large mixing bowl.
- Step 2: Prepare the Vegetables - Rinse and drain the canned black beans, then add them to the bowl with the chicken. If you are using fresh corn, you can lightly cook it in a skillet to enhance its flavor, or if you’re using frozen corn, simply thaw it. Add the corn, diced red onion, and chopped cilantro to the bowl.
- Step 3: Make the Dressing - In a separate small bowl, combine the non-fat plain Greek yogurt, salt, pepper, garlic powder, and onion powder. Mix well until everything is fully combined.
- Step 4: Combine Everything - Pour the dressing over the chicken and vegetable mixture in the large bowl. Gently toss everything together until all ingredients are well-coated with the dressing.
- Step 5: Serve and Enjoy - You can serve the Southwest Chicken Salad immediately or chill it in the fridge for about 30 minutes to enhance the flavors.
Notes
For extra flavor, try adding a squeeze of lime juice or a dash of hot sauce to the dressing. This salad holds up well for several days in the fridge, making it perfect for meal prep!