Ingredients
Salad Ingredients
- 1 lb cooked chicken breast, cubed or shredded (about 3 cups)
- 1 cup black beans, rinsed & drained
- 1 cup corn
- ½ cup diced tomatoes
- ⅓ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
Dressing Ingredients
- ¾ cup Greek yogurt (dairy free also works)
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ¾ teaspoon chili powder
- ½ teaspoon fine sea salt
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Prep the chicken: If your chicken breast is not yet cooked, prepare it by cooking thoroughly and then shredding or cubing it. Set aside for assembling the salad.
- Mix the salad: In a large bowl, combine the shredded chicken, rinsed black beans, corn, diced tomatoes, finely diced red onion, and chopped fresh cilantro. Stir well to evenly distribute all ingredients.
- Make the dressing: In a small bowl or measuring cup, whisk together Greek yogurt, lime juice, olive oil, chili powder, sea salt, paprika, cumin, garlic powder, and black pepper until smooth and creamy. Adjust seasoning with extra salt, pepper, or chili powder to taste.
- Combine: Pour the dressing over the mixed salad ingredients and toss gently until everything is thoroughly coated with the dressing.
- Chill and serve: Place the salad in the refrigerator for 30 to 60 minutes to allow flavors to meld and serve chilled. Enjoy on its own, with crackers, tortilla chips, in a wrap, or over a bed of fresh greens.
Notes
- Using cooked chicken breast saves prep time; rotisserie chicken works well.
- This salad can be made ahead and chilled overnight for enhanced flavors.
- For a dairy-free option, substitute Greek yogurt with a dairy-free yogurt alternative.
- Add avocado slices or diced jalapeños for extra creaminess or heat.
- Can be served as a light main dish or as a side salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
- Diet: Gluten Free
