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High Protein Southwest Chicken Salad

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A filling and flavorful Southwest chicken salad packed with lean protein, black beans, fresh vegetables, and a creamy Greek yogurt lime dressing.

Ingredients

  • 2 cups cooked chicken breast, diced or shredded
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced
  • For the dressing:
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook and season the chicken if not already prepared, then let it cool slightly before dicing or shredding.
  2. In a large bowl, combine the chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, cilantro, and avocado.
  3. In a small bowl, whisk together Greek yogurt, olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper until smooth.
  4. Pour the dressing over the salad ingredients and gently toss until evenly coated.
  5. Taste and adjust seasoning as needed.
  6. Chill for 20–30 minutes before serving for best flavor.

Notes

  • Use rotisserie chicken for quicker preparation.
  • Add shredded cheddar or pepper jack cheese for extra richness.
  • Mix in diced jalapeños or hot sauce for more heat.
  • Serve over romaine or spinach for additional greens.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Add avocado just before serving to maintain freshness.
  • Do not freeze, as the vegetables and dressing may change texture.

Nutrition

Find it online: https://cookedbymaya.com/high-protein-southwest-chicken-salad/