Healthy Southwest Chicken Salad (Printer-Friendly)
A refreshing mix of shredded chicken, beans, corn, and avocado tossed in a zesty lime dressing.
# List of Ingredients:
→ Protein
01 -
2 cups shredded rotisserie chicken (approximately 280 grams)
→ Vegetables and Legumes
02 -
½ cup corn, canned, fresh, or thawed frozen (approximately 85 grams)
03 -
½ cup black beans, rinsed and drained (approximately 130 grams)
04 -
⅓ cup red bell pepper, finely diced (about 50 grams)
05 -
¼ cup red or green onion, finely diced (approximately 40 grams)
06 -
¼ cup fresh cilantro, chopped (about 15 grams)
07 -
1 small avocado, diced (approximately 140 grams)
→ Dressing
08 -
Juice of 1 lime (about 30 ml)
09 -
½ cup mayonnaise or Greek yogurt or a combination (approximately 120 ml)
10 -
1 teaspoon hot sauce or chipotle sauce (about 5 ml)
11 -
½ teaspoon ground cumin
12 -
¼ teaspoon smoked paprika
13 -
Salt and freshly ground black pepper, to taste
# Preparation Steps:
01 -
Drain canned chicken, corn, and black beans if applicable. Finely dice red bell pepper, onion, and chop cilantro. Dice avocado into bite-sized pieces.
02 -
In a small bowl, whisk together mayonnaise or Greek yogurt, hot sauce, ground cumin, smoked paprika, salt, and pepper until smooth. Adjust seasoning to preference.
03 -
In a large bowl, combine shredded chicken, corn, black beans, bell pepper, onion, cilantro, and lime juice. Mix gently to blend flavors evenly.
04 -
Pour the prepared dressing over the salad mixture and fold carefully to coat all ingredients without mashing.
05 -
Just prior to serving, fold in the diced avocado to maintain its texture and freshness. Serve chilled in bowls, inside tortillas, or alongside crispy tortilla chips.
# Additional Suggestions:
01 -
For best texture, add avocado just before serving to prevent browning.