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Southwest Chicken Salad

Creamy Southwest Chicken Salad featuring tender chicken, sweet corn, black beans, crunchy bell pepper, cilantro, and a zesty homemade lime dressing. Perfect for sandwiches, wraps, lettuce cups, or crackers.
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Course: Dinner, Lunch, Salad
Cuisine: American, Southwestern
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups cooked chicken, chopped or shredded
  • 1 cup sweet corn, drained
  • 1 cup black beans, drained and rinsed
  • 1 medium red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream or plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt, or to taste

Equipment

  • large mixing bowl
  • Small mixing bowl
  • whisk
  • cutting board
  • sharp knife
  • Measuring Cups and Spoons
  • Colander
  • Large spoon or spatula

Method
 

  1. Chop or shred 2 cups of fully cooked, cooled chicken into small pieces. Place in a large mixing bowl.
  2. Drain the sweet corn. Rinse and thoroughly drain the black beans, then add both to the chicken.
  3. Dice the red bell pepper, finely chop the red onion, and chop the cilantro. Add to the mixing bowl.
  4. In a separate bowl, combine mayonnaise, sour cream or Greek yogurt, fresh lime juice, chili powder, cumin, garlic powder, black pepper, and salt.
  5. Whisk the dressing until creamy and smooth. Taste and adjust the seasoning as desired.
  6. Pour the creamy Southwest dressing over the chicken, corn, beans, and vegetables.
  7. Gently toss with a large spoon or spatula until the dressing evenly coats all ingredients.
  8. Cover and refrigerate the chicken salad for 20 to 30 minutes to blend the flavors.
  9. Stir gently and serve chilled with crackers, lettuce leaves, tortilla wraps, or sandwich bread.

Nutrition

Calories: 330kcalCarbohydrates: 18gProtein: 23gFat: 19gSaturated Fat: 3.5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 480mgPotassium: 470mgFiber: 4gSugar: 4gVitamin A: 45IUVitamin C: 45mgCalcium: 45mgIron: 2mg

Notes

Prep time: 15 minutes. Chill time: 20 to 30 minutes. Total time: 35 to 45 minutes. Yield: 4 to 6 servings. Use cooked and cooled rotisserie, grilled, or baked chicken. Drain the corn and beans thoroughly. Substitute plain Greek yogurt for sour cream if desired. Refrigerate at 40°F or below and enjoy within 3 days for best quality. Nutrition estimates assume 6 servings and the sour cream option.

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