Description
This Zesty Southwest Chicken Salad is a flavorful mix of shredded chicken, sweet corn, black beans, tomatoes, and cilantro tossed in a tangy taco-seasoned mayo dressing. Ready in just 10 minutes, it's perfect for lunch, dinner, or as a wrap filling.
Ingredients
- 2 cups cooked and shredded chicken (approximately 1 pound)
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1/2 cup diced tomatoes
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 1 cup mayonnaise
- 2 tablespoons taco seasoning
- 1 tablespoon lime juice
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, corn, black beans, diced tomatoes, chopped onion, and cilantro. Mix until evenly distributed.
- In a separate small bowl, whisk together the mayonnaise, taco seasoning, and lime juice until smooth.
- Pour the dressing over the chicken mixture. Stir everything together until well coated.
- Taste the salad and adjust the seasoning with salt and pepper as needed.
- Serve immediately or chill until serving.
Notes
- Add diced jalapeños or hot sauce for extra heat.
- Use Greek yogurt for a low-fat version.
- Substitute chicken with tofu or extra beans for a vegetarian option.
- Serve in a tortilla for a quick wrap meal.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
