Description
This Creamy Southwest Chicken Salad is a delicious and satisfying dish that is perfect for a quick and easy meal. Packed with protein, veggies, and a creamy dressing, this salad is versatile and can be enjoyed on its own, over greens, or in wraps.
Ingredients
Scale
For the Salad:
- 2 cups cooked and shredded chicken breast
- 1 cup canned black beans (drained and rinsed)
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 red bell pepper (diced)
- 1/2 cup red onion (finely diced)
- 1 avocado (diced)
- 1/4 cup chopped fresh cilantro
For the Dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Salad: In a large mixing bowl, combine the shredded chicken, black beans, corn, red bell pepper, red onion, avocado, and cilantro.
- Make the Dressing: In a separate small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.
- Combine: Pour the dressing over the chicken mixture and stir gently until everything is evenly coated.
- Chill: Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Enjoy on its own or with your preferred accompaniment.
Notes
- To lighten the salad, use Greek yogurt instead of sour cream or mayonnaise.
- For a spicy kick, add diced jalapeño or cayenne pepper.
- This salad is meal-prep friendly and can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 385
- Sugar: 3g
- Sodium: 510mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 65mg
