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Southwest chicken salad with black beans corn and avocado in white serving bowl

Southwest Chicken Salad

High protein Southwest chicken salad with 20g protein per serving, ready in 15 minutes with Greek yogurt dressing and smoky spices.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Lunch, Main Course
Cuisine: American, Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans chicken drained and flaked OR 2 cups shredded rotisserie chicken
  • 1/2 cup corn canned or thawed from frozen
  • 1/2 cup black beans canned, rinsed and drained
  • 1/3 cup red bell pepper finely diced
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
  • 1 small avocado diced, add just before serving
  • 1 lime juiced
  • 1/2 cup Greek yogurt or mayo
  • 1 tsp chipotle hot sauce
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large mixing bowl
  • Sharp knife
  • Can opener

Method
 

  1. Make the dressing first by whisking together Greek yogurt, chipotle sauce, cumin, smoked paprika, salt, and pepper in a small bowl. Taste for heat level and adjust as needed.
  2. In your large mixing bowl, combine the chicken, corn, black beans, diced red bell pepper, and red onion. Break up any large chicken chunks for better bite-sized pieces.
  3. Pour the dressing over the chicken mixture and fold everything together until evenly coated. Add the cilantro and lime juice last, folding gently to prevent bruising.
  4. Refrigerate for at least 15 minutes to allow flavors to develop. Right before serving, fold in the diced avocado to prevent browning.

Notes

Store without avocado for up to 24 hours. Add avocado just before serving. Soak red onion in cold water for 5 minutes to mellow the bite. Great for meal prep and serving with tortilla chips, in lettuce cups, or as wraps.