Description
A vibrant, smoky chicken salad blending Southwest flavors with black beans, corn, and a zesty cumin-lime dressing. Perfect for a quick, protein-packed meal with a balance of creamy and crunchy textures.
Ingredients
1 lb boneless, skinless chicken breast
1 cup canned black beans, drained and rinsed
1 cup frozen or canned corn, thawed
1/2 cup diced red bell pepper
1/4 cup chopped fresh cilantro
1 ripe avocado, diced
1/4 cup plain Greek yogurt (or vegan alternative)
2 tbsp lime juice
2 tsp ground cumin
1 tsp smoked paprika
1 tbsp olive oil
1/4 tsp sea salt
1/4 tsp black pepper
Lettuce leaves for serving
Optional: cherry tomatoes or tortilla strips for crunch
Instructions
Grill or pan-sear chicken breast until fully cooked. Let rest, then dice into bite-sized pieces.
In a large bowl, mix diced chicken with black beans, corn, red bell pepper, and cilantro.
In a small bowl, whisk together Greek yogurt, lime juice, cumin, smoked paprika, olive oil, salt, and pepper to create the dressing.
Add the dressing to the salad mix and gently combine.
Toss in diced avocado. Serve on lettuce leaves or in bowls, optionally garnished with cherry tomatoes or tortilla strips.
Notes
For a vegan version, omit chicken and use a vegan yogurt substitute. Store leftovers in an airtight container for up to 2 days (avocado may brown slightly). Adjust lime juice to taste.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stirring
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl (about 3 cups)
- Calories: 380
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 90mg