Description
This High Protein Southwest Chicken Salad is a vibrant and flavorful no-cook dish packed with shredded chicken, black beans, corn, fresh vegetables, and a zesty homemade dressing. Perfect for a healthy lunch or dinner, it combines bold southwestern flavors with a creamy lime and mayo dressing, making it versatile to serve in sandwiches, lettuce wraps, or alongside tortilla chips.
Ingredients
Scale
Salad Ingredients
- 6 cups shredded cooked chicken (from 2-3 breasts)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 ½ cups chopped tomatoes
- 1 cup shredded cheddar cheese
- ½ small red onion, chopped
- 1 small jalapeno, finely chopped
- â…“ cup chopped cilantro
Dressing Ingredients
- ¾ cup mayonnaise or Greek yogurt
- ¼ cup fresh lime juice
- 2 tablespoons taco seasoning
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, combine the mayonnaise (or Greek yogurt), fresh lime juice, taco seasoning, honey, salt, and pepper. Whisk until smooth and well blended to create a creamy and flavorful dressing.
- Mix the Salad Ingredients: In a large bowl, add the shredded cooked chicken, rinsed black beans, drained corn, chopped tomatoes, shredded cheddar cheese, chopped red onion, finely chopped jalapeno, and chopped cilantro. Gently toss them together to mix evenly.
- Combine and Serve: Pour the prepared dressing over the combined salad ingredients. Toss thoroughly to coat everything evenly with the dressing. Serve the salad chilled, making it perfect for sandwiches, lettuce wraps, or as a dip with tortilla chips.
Notes
- Use Greek yogurt instead of mayonnaise for a lighter, tangier dressing.
- Adjust jalapeno quantity to control the spice level.
- This salad can be chilled for up to 2 days, making it great for meal prep.
- For extra crispness, serve with fresh lettuce leaves or tortilla chips.
- Substitute cheddar cheese with a Mexican cheese blend for variation.
