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Southwest Chicken Salad

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This bright and zesty Southwest chicken salad combines hearty protein with smoky chipotle flavor and creamy Greek yogurt for a lighter twist on a classic.

Ingredients

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  • 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, 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 (adjust to taste)
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Make the dressing: In a small bowl, whisk together Greek yogurt, chipotle hot sauce, cumin, smoked paprika, salt, and black pepper. Taste and adjust the heat or salt as needed.
  2. Prep the mix-ins: In a large mixing bowl, combine the flaked/drained chicken, corn, black beans, diced red bell pepper, and diced red onion. Break up any large pieces of chicken into bite-sized chunks.
  3. Combine: Pour the dressing over the chicken mixture. Fold gently but thoroughly until everything is evenly coated.
  4. Add fresh notes: Fold in the chopped cilantro and lime juice last. Do this gently to avoid bruising the herbs.
  5. Chill briefly: Refrigerate the assembled salad for at least 15 minutes to let the flavors marry.
  6. Add avocado: Right before serving, gently fold in the diced avocado to keep it fresh and avoid discoloration.

Notes

Use plain yogurt for a tangier taste, or swap in mayo for a richer texture. Drain canned ingredients well to avoid a watery salad.

Find it online: https://www.mealbreeze.com/southwest-chicken-salad/