Zesty Southwest Chicken Salad (Print Version)
Chicken, black beans, corn, and avocado shine with zesty lime and creamy dressing.
# Ingredients:
→ Salad
01 -
2 cups cooked chicken breast, shredded or chopped
02 -
1 can (15 ounces) black beans, drained and rinsed
03 -
1 cup corn kernels, fresh, canned, or thawed from frozen
04 -
1 red bell pepper, diced
05 -
1/4 cup finely chopped red onion
06 -
1 avocado, diced
07 -
1/2 cup halved cherry tomatoes
08 -
1/4 cup chopped fresh cilantro
09 -
1/3 cup shredded cheddar or Mexican blend cheese, plus extra for topping if desired
→ Dressing
10 -
1/4 to 1/2 cup sour cream or Greek yogurt
11 -
2 tablespoons lime juice
12 -
1 tablespoon olive oil
13 -
1 teaspoon ground cumin
14 -
1/2 teaspoon chili powder
15 -
Salt and black pepper, to taste
→ Optional Add-ins
16 -
Tortilla strips or crushed chips, for crunch
17 -
Sliced jalapeños, for extra heat
# Steps:
01 -
In a small bowl, whisk together the sour cream or Greek yogurt, lime juice, olive oil, ground cumin, chili powder, salt, and black pepper until smooth and well blended.
02 -
Place the cooked chicken, black beans, corn, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro in a large mixing bowl. Gently toss to distribute ingredients evenly.
03 -
Pour the prepared dressing over the salad mixture. Toss gently until all components are thoroughly coated.
04 -
Sprinkle shredded cheese over the salad. Add tortilla strips or jalapeños, if using. Serve immediately or keep chilled until ready to enjoy.
# Notes:
01 -
For best texture, add avocado just before serving to prevent browning.