Description
Southwest Chicken Salad is an easy meal prep lunch or snack. Made with a Greek yogurt lime dressing and a kick of fiber thanks to black beans and corn.
Ingredients
- 1 lb cooked boneless skinless chicken breast, chopped or shredded (rotisserie works)
- 1 cup plain Greek yogurt
- 1/4 cup fresh lime juice
- Zest of 1 lime
- 1 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/2 tsp salt, plus more to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup corn, fresh or thawed and drained from frozen
- 1/4 cup finely diced red onion
- 1/4 cup chopped cilantro
Instructions
- In a large bowl, whisk the Greek yogurt, lime juice, lime zest, cumin, smoked paprika, garlic powder, and salt until smooth.
- Add the chicken, black beans, corn, red onion, and cilantro. Fold until everything is coated.
- Taste and adjust salt and lime. Chill for 30 minutes if you have time, since the flavors deepen.
- Serve scooped over greens, tucked into a wrap, dipped with chips, or straight from the bowl.
Notes
Salt the dressing to 1/2 tsp, then taste and adjust after it chills. Cold mutes salt and the lime brightens everything, so the cold taste is the one that counts. If you used plain chicken and rinsed beans, you'll likely want a pinch or two more.
Rinsing the beans well keeps the dressing from going gray and drops the sodium.
Plain whole-milk or low-fat yogurt both work. Whole milk gives you a richer, more mayo-like body.
Keeps 4 days in an airtight container. The lime keeps it tasting fresh on day two and three.
Nutrition
- Serving Size: 1
- Calories: 223
- Sugar: 3.1 g
- Sodium: 518.9 mg
- Fat: 4.8 g
- Carbohydrates: 19 g
- Fiber: 5.8 g
- Protein: 26.3 g
- Cholesterol: 61.3 mg
