Savor a tasty southwestern twist with this creamy chicken salad featuring black beans. Perfect for lunches or quick dinners to satisfy your cravings.
Ingredients
Scale
2 cups of cooked chicken, shredded
1 can of black beans, drained and rinsed
1 cup of corn (fresh or frozen)
1 red bell pepper, diced
1/2 cup of cilantro, chopped
1 cup of Greek yogurt (or sour cream)
2 tablespoons of lime juice
1 teaspoon of chili powder
Salt and pepper to taste
Instructions
Prep the chicken: If you haven’t cooked your chicken yet, season boneless, skinless chicken breasts or thighs with salt, pepper, and a hint of chili powder. Bake or boil until cooked through, then shred it into bite-sized pieces.
Mix the dressing: In a large bowl, combine Greek yogurt, lime juice, chili powder, and a touch of salt and pepper. Whisk until creamy.
Toss in the goodness: Add shredded chicken, black beans, corn, diced red bell pepper, and chopped cilantro. Gently fold until coated with dressing.
Chill it out: Let the salad chill in the fridge for about 30 minutes for flavors to meld.
Serve it up: Plate the salad in bowls or on mixed greens, adding extra cilantro or chopped tomatoes if desired.
Notes
A vibrant celebration of flavors, this Creamy Southwest Chicken Salad with Black Beans is perfect for summer days, quick dinners, and impressing guests.
