Southwestern Chicken Salad: Easy and Flavorful Weeknight Meal
A delicious and quick recipe for Southwestern Chicken Salad that’s perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup corn, canned or frozen
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 cup sour cream
- 1/4 cup lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt to taste
Instructions
- In a large bowl, combine the shredded chicken, corn, black beans, red bell pepper, avocado, red onion, and cilantro.
- In a separate small bowl, mix together the sour cream, lime juice, cumin, chili powder, and salt.
- Pour the dressing over the salad ingredients and toss to coat.
- Serve immediately or refrigerate until ready to serve.
Notes
- This salad is great served over greens or with tortilla chips.
- Feel free to customize with your favorite ingredients.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg