Name: Southwest Shredded Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 3 cups cooked shredded chicken; 1 cup black beans, rinsed and drained; 1 cup corn kernels; 1 red bell pepper, diced; 1 avocado, diced; 1/4 cup red onion, finely chopped; 1/2 cup chopped cilantro; 1 cup romaine or mixed greens, chopped; 1/3 cup shredded cheddar or pepper jack (optional); 1/3 cup Greek yogurt or sour cream; 2 tablespoons lime juice; 2 tablespoons olive oil; 1 garlic clove, minced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Salt and pepper to taste; Jalapeno, chopped (optional); Tortilla strips (optional)

Description

A bright and comforting chicken salad with smoky spices and zesty lime, perfect for a crowd or a quick dinner.

Ingredients

Scale

3 cups cooked shredded chicken
1 cup black beans, rinsed and drained
1 cup corn kernels
1 red bell pepper, diced
1 avocado, diced
1/4 cup red onion, finely chopped
1/2 cup chopped cilantro
1 cup romaine or mixed greens, chopped
1/3 cup shredded cheddar or pepper jack (optional)
1/3 cup Greek yogurt or sour cream
2 tablespoons lime juice
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Jalapeno, chopped (optional)
Tortilla strips (optional)

Instructions

Prepare the chicken: If using raw chicken breasts, simmer them gently in seasoned water for 10 minutes until cooked through, then shred with two forks. If using rotisserie, simply shred and move to a large mixing bowl.
Mix the dressing: In a small bowl, whisk together Greek yogurt, lime juice, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. The dressing should look creamy and smell beautifully citrusy.
Combine the base: Add black beans, corn, diced red pepper, red onion, and cilantro to the shredded chicken. Toss so every piece gets a little love.
Dress and toss: Pour the dressing over the chicken mixture and toss until everything is evenly coated.
Add delicate ingredients: Fold in avocado and cheese last to keep textures perfect. Taste and adjust salt, pepper, or lime.
Serve: Spoon over chopped greens, pile into warm tortillas, or chill for a make-ahead lunch.

Notes

Store in an airtight container for up to 3 days. Keep avocado separate until serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 500mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 30g
Cholesterol: 70mg

Keywords: chicken salad, southwest salad, healthy salad, quick dinner, potluck recipe