Description
Creamy and flavorful Southwest Chicken Salad with black beans, perfect for a quick gluten-free meal.
Ingredients
Scale
- 1/2 cup plain Greek yogurt, full-fat
- 2 to 3 tablespoons mayonnaise
- 2 to 2.5 tablespoons fresh lime juice
- 11/2 teaspoon kosher salt
- 1.51/2 teaspoons chili powder
- 11/2 teaspoon dried parsley
- 1/21/2 teaspoon garlic powder
- 1/21/2 teaspoon ground cumin
- 1/21/2 teaspoon onion powder
- 1/21/2 teaspoon smoked paprika
- Black pepper to taste
- 3 cups cooked chicken breast, diced or shredded
- 15 ounces canned low-sodium black beans, drained and rinsed
- 14.75 ounces canned fire-roasted corn, drained and rinsed
- 1 cup jarred roasted red peppers, drained, rinsed, and diced small
- 3 green onions, thinly sliced
Instructions
- Prep the Ingredients: Start by dicing the cooked chicken and chopping the veggies into bite-sized pieces. Aim for uniform pieces to ensure everything mixes nicely and fits well on a fork.
- Mix the Base: In a large bowl, toss together the chicken, black beans, corn, diced peppers, and onion. This results in a colorful and textured combination. A thorough blend ensures every bite is full of flavor.
- Add the Dressing: Drizzle in the preferred amount of dressing and stir gently until everything is coated. Be mindful not to add too much dressing at once to prevent the salad from becoming overly soupy.
- Season & Adjust: Sprinkle in spices such as cumin and lime juice to taste. The vibrant smell from the bowl will guide you. Adjust the lime juice for added zest or a bit more salt as needed.
- Chill Before Serving: Allow the salad to chill in the fridge for a bit. The flavors meld together better with time. Skipping this step can leave the salad tasting a bit flat.
- Serve It Up!: Scoop the chilled salad into plates or bowls. For a nice crunch, serve with gluten-free tortilla chips or wrap in a tortilla if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Taste and adjust the seasoning before serving for optimal flavor. If the salad feels too dry, add a splash of lime juice or more dressing. Should flavors be bland, increase seasoning and lime juice for brightness. If ingredients do not mix well, ensure they are properly drained and patted dry before mixing.
- Reheating is not applicable as this salad is served cold.
- Serve with tortilla chips for a crunchy pairing, wrap in a tortilla for a portable meal, or add to a leafy green salad for extra veggies.
- Add diced avocado for creaminess, or mix in corn salsa for added flavor. Different beans like pinto or kidney beans can be used instead of black beans for variation.
- When selecting cans, opt for low-sodium versions for healthier options. For substitutions, sour cream can replace Greek yogurt, and canned chicken serves as a quicker option for preparation. More Greek yogurt can replace mayonnaise if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 277
- Sugar: 4g
- Sodium: 658mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 50mg