Description
A flavorful and filling Southwest Chicken Salad with a mix of fresh vegetables, chicken, and a zesty dressing.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 1 avocado, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1 tbsp lime juice
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded chicken, corn, black beans, avocado, bell pepper, red onion, cilantro, and cherry tomatoes.
- In a small bowl, whisk together ranch dressing, lime juice, cumin, chili powder, salt, and pepper.
- Pour dressing over the salad and toss gently to coat.
- Sprinkle shredded cheddar cheese on top.
- Serve immediately or refrigerate for 30 minutes before serving.
Notes
- Use grilled chicken for extra flavor.
- Add a dash of hot sauce for more heat.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 55mg
Keywords: Southwest Chicken Salad, healthy salad, easy recipe, chicken salad, no-cook meal