Description
This Zesty Southwest Chicken Salad is a crave-worthy combo of juicy chicken, black beans, corn, and creamy avocado—all tossed in a tangy lime-cumin dressing. It’s colorful, protein-packed, and finished with optional crunchy tortilla strips for the perfect bite. Great for lunch, meal prep, or a light dinner!
Ingredients
• 2 cups cooked chicken breast, shredded or chopped
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• 1 red bell pepper, diced
• ¼ cup red onion, finely chopped
• 1 avocado, diced
• ½ cup cherry tomatoes, halved
• ¼ cup fresh cilantro, chopped
• ⅓ cup shredded cheddar or Mexican blend cheese
For the Dressing:
• ¼ cup sour cream or Greek yogurt
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp chili powder
• Salt and pepper, to taste
Optional:
• Tortilla strips or crushed tortilla chips for topping
Instructions
In a large bowl, combine chicken, beans, corn, bell pepper, onion, avocado, tomatoes, cilantro, and cheese.
In a separate small bowl, whisk together sour cream/yogurt, lime juice, olive oil, cumin, chili powder, salt, and pepper.
Pour dressing over the salad and toss gently to combine.
Top with tortilla strips or chips if using. Serve immediately or chill for later.
- Prep Time: 15 minutes
Nutrition
- Calories: 320 per serving
- Fat: 14g per serving
- Carbohydrates: 18g per serving
- Fiber: 6g per serving
- Protein: 25g per serving