Southwestern Chicken Salad
A colorful and flavorful salad packed with protein and vibrant veggies, perfect for busy families.
Ingredients
Main ingredients
- 2 cups cooked shredded chicken (Use rotisserie chicken for a quick and easy option.)
- 1 cup Greek yogurt (Adds creaminess and protein. Use light yogurt for a healthier twist.)
- 1 teaspoon chili powder (Adjust the amount based on heat tolerance.)
- 1 teaspoon cumin (Adds a warm, earthy flavor.)
- 1 cup black beans (Canned beans save time; rinse to reduce sodium.)
- 1 cup fire-roasted corn (Use frozen corn for convenience.)
- 1 whole bell pepper, diced (Any color is fine for added taste and visual appeal.)
- to taste salt and pepper (Adjust according to preference.)
- to taste lime juice (Brightens the salad and adds a zesty kick.)
- for garnish Fresh cilantro (Use parsley if cilantro is not preferred.)
Instructions
Preparation
- In a large bowl, combine the shredded chicken, Greek yogurt, chili powder, and cumin. Mix well until the chicken is coated.
- Add the black beans, fire-roasted corn, and diced bell pepper.
- Season with salt, pepper, and lime juice if desired.
- Stir everything to combine well.
- Serve immediately or refrigerate for meal prep.
- Garnish with fresh cilantro before serving, if you choose.
Notes
To store leftovers, place the salad in an airtight container in the refrigerator for up to three days. You can reheat the chicken in the microwave at a low setting.