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Southwest Chicken Salad with Creamy Chipotle-Lime Dressing

A mound of creamy, shredded southwest chicken salad mixed with corn, beans, peppers, and topped with avocado chunks and cilantro.
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Prepare this high-protein Southwest Chicken Salad quickly. It features zesty Tex-Mex flavors and a creamy chipotle-lime dressing, making it perfect for meal prep.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • 1 red bell pepper, diced
  • 1/2 cup chopped red onion
  • 1 avocado, diced
  • 1/2 cup chopped fresh cilantro
  • For the Dressing:
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon adobo sauce from canned chipotles (or 1/2 teaspoon chipotle powder)
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, and red onion.
  2. Prepare the dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, adobo sauce, minced garlic, salt, and pepper until smooth.
  3. Pour the dressing over the chicken and vegetable mixture. Toss gently until everything is evenly coated.
  4. Gently fold in the diced avocado and chopped cilantro just before serving or storing.
  5. If preparing for meal prep, divide the salad into containers, adding the avocado and cilantro just before the final meal to maintain texture.

Notes

  • For faster prep, use rotisserie chicken instead of cooking your own.
  • If you prefer a thinner dressing, add one teaspoon of water or extra lime juice until you reach your desired consistency.
  • This salad keeps well in the refrigerator for up to four days for meal prepping.

Nutrition

Find it online: https://whiskdaily.com/southwest-chicken-salad/