Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Southwest Chicken Salad with Black Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 260 reviews

This Creamy Southwest Chicken Salad combines tender cooked chicken breast with black beans, fire-roasted corn, and jarred roasted red peppers, all coated in a zesty, creamy lime dressing featuring Greek yogurt and a blend of southwestern spices. It’s a quick, flavorful, and healthy option perfect for lunch, meal prep, or a light dinner that requires no cooking beyond assembling.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

Dressing Ingredients

  • ½ cup plain Greek yogurt
  • 2-3 tablespoons mayonnaise
  • 2-2½ tablespoons fresh lime juice (about 1 small lime)
  • 1 teaspoon kosher salt (or to taste)
  • 1½ teaspoons chili powder
  • 1 teaspoon dried parsley or oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Ground black pepper, to taste

Main Salad Ingredients

  • 3 cups cooked chicken breast, diced or shredded (rotisserie chicken recommended)
  • 15 ounces canned low-sodium black beans, drained, rinsed, and patted dry (about 1½ cups)
  • 14.75 ounces canned fire-roasted corn, drained, rinsed, and patted dry (about 1½ cups)
  • 1 cup jarred roasted red peppers, drained, rinsed, patted dry, and diced small
  • 3 green onions, thinly sliced

Instructions

  1. Make the Dressing: In a large bowl, combine the Greek yogurt, mayonnaise, fresh lime juice, chili powder, dried parsley, cumin, onion powder, smoked paprika, garlic powder, kosher salt, and black pepper. Whisk everything together thoroughly until the dressing is smooth and well blended.
  2. Add Salad Ingredients: To the bowl with the dressing, add the diced or shredded cooked chicken breast, drained and rinsed black beans, fire-roasted corn, diced roasted red peppers, and thinly sliced green onions.
  3. Toss to Coat: Gently toss all the ingredients together so that the chicken, beans, and vegetables are evenly coated with the creamy lime dressing. Taste the salad and adjust the seasoning with more salt or pepper if needed.
  4. Serve and Store: Serve the salad immediately by scooping it up with tortilla chips or stuffing it into a pita, wrap, or sandwich. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • For extra flavor, use rotisserie chicken for convenience and a well-seasoned taste.
  • Ensure to rinse and dry canned beans and corn thoroughly to reduce excess sodium and prevent watery salad.
  • This salad is perfect for meal prep and tastes even better after sitting in the fridge for a few hours to allow flavors to meld.
  • Adjust the creaminess by varying the amount of mayonnaise to your preference.
  • Serve chilled or at room temperature.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Main Course
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/creamy-southwest-chicken-salad-with-black-beans-recipe/