Name: Creamy Southwest Chicken Salad with Black Beans
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 cup plain Greek yogurt; 2-3 tablespoons mayo; 2-2 1/2 tablespoons fresh lime juice (about 1 small lime); 1 teaspoon kosher salt (or to taste. You may need more if you are using unsalted beans and depending on how your chicken is seasoned. ); 1 1/2 teaspoons chili powder; 1 teaspoon dried parsley (or oregano); 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; ground black pepper (to taste); 3 cups cooked chicken breast (diced or shredded (rotisserie totally fine)); 15 ounces canned low-sodium black beans (drained + rinsed and excess water shaken off or patted dry. (About 1 1/2 cups)); 14.75 ounce canned fire-roasted corn (drained + rinsed well and excess water shaken off or patted dry. (About 1 1/2 cups)); 1 cup jarred roasted red peppers (drained + rinsed and excess water shaken off or patted dry and diced small); 3 green onions (thinly sliced)

1.

Combine the Greek yogurt, mayo, lime juice, chili powder, dried parsley, cumin, onion powder, paprika, garlic powder, salt and pepper in a large bowl. Whisk together until a smooth dressing is made.

2.

Add the cooked chicken, drained black beans, drained corn, diced roasted red peppers, and green onions to the bowl with the dressing.

3.

Toss until the chicken, beans, and veggies are well coated in the dressing. Taste and adjust seasonings and salt as needed.

4.

Enjoy immediately scooped up with chips or tucked into a pita, wrap or sandwich. Store leftovers in an airtight container in the fridge for up to 4 days.

Recipe Book

Creamy Southwest Chicken Salad with Black Beans

Ingredients

Dressing

Salad

Instructions

Creamy Southwest Chicken Salad with Black Beans

Ingredients

Dressing

Salad

InstructionsReset

Instructions