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High Protein Southwest Chicken Salad

A creamy, zesty, and protein-packed chicken salad loaded with black beans, corn, and taco spices. Perfect for meal prep lunches.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Southwest
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups cooked chicken breast shredded
  • 1 cup black beans rinsed and drained
  • 1 cup sweet corn canned or frozen
  • 1 red bell pepper diced
  • 0.25 cup red onion finely chopped
  • 2 stalks green onions sliced
  • 0.25 cup fresh cilantro chopped
Dressing
  • 0.5 cup Greek yogurt plain
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1 tbsp taco seasoning
  • 0.5 tsp garlic powder
  • 1 pinch salt and pepper to taste

Equipment

  • Large mixing bowl
  • Small whisk
  • Chef's Knife
  • Cutting board

Method
 

  1. If not already done, cook and shred the chicken breast. Rotisserie chicken is a great shortcut.
  2. Rinse and drain the black beans thoroughly. Dice the red pepper and red onion.
  3. In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, taco seasoning, and garlic powder until smooth.
  4. In a large bowl, combine the shredded chicken, corn, black beans, red pepper, red onion, and cilantro.
  5. Pour the dressing over the salad ingredients and toss until well coated.
  6. Garnish with green onions and extra cilantro. Serve with crackers or lettuce cups.

Notes

Store in the fridge for up to 4 days.