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High Protein Southwest Chicken Salad

A creamy, zesty chicken salad packed with black beans, corn, and peppers, using a Greek yogurt base to hit over 20g of protein per serving.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Dinner, Lunch, Snack
Cuisine: American, Southwest
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups cooked chicken breast shredded
  • 1 cup black beans canned, rinsed and drained
  • 1 cup sweet corn canned or thawed
  • 1 medium red bell pepper diced
  • 0.25 cup red onion finely chopped
  • 0.25 cup fresh cilantro chopped
Dressing
  • 0.5 cup plain Greek yogurt non-fat or 2%
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice fresh
  • 1 tbsp taco seasoning
  • 0.5 tsp garlic powder
  • 1 pinch salt and pepper to taste

Equipment

  • Large mixing bowl
  • Small whisk
  • Chef's knife
  • Cutting board

Method
 

  1. Ensure chicken is cooked, cooled, and thoroughly shredded. Rinse and drain black beans and corn.
  2. Finely dice the red bell pepper and red onion. Chop the cilantro.
  3. In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, taco seasoning, and garlic powder until smooth.
  4. In a large bowl, combine chicken, beans, corn, peppers, onion, and cilantro.
  5. Pour the dressing over the salad and toss until well coated.
  6. Taste and adjust seasoning with salt, pepper, or more lime juice if needed.
  7. Serve immediately with crackers or lettuce cups, or refrigerate for 30 minutes to let flavors meld.

Notes

Use rotisserie chicken to make this recipe in under 15 minutes.