Southwest Chicken Chopped Salad
This high-protein southwest chopped chicken salad has no lettuce, black beans, corn, and rotisserie chicken in a creamy Greek yogurt lime dressing.
Equipment
- Large Bowl
Ingredients
For the Dressing
- ½ cup plain low-fat Greek yogurt
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ¾ teaspoon kosher salt
For the Chopped Chicken Salad
- 3 cups small-diced cooked chicken (such as rotisserie)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups corn kernels, fresh or frozen-thawed
- 1 red bell pepper, finely chopped
- 3 Roma tomatoes, seeded and diced
- 2 tablespoons red onion, finely chopped
- ¼ cup fresh cilantro, chopped
Instructions
- Make the Dressing: In a large bowl (the same one you’ll be making the salad in), whisk together the yogurt, lime juice, olive oil, chili powder, and salt until smooth.
- Assemble the Salad: Add the chicken, beans, corn, bell pepper, tomatoes, red onion, and cilantro to the dressing, tossing until well combined.
Notes
- Rotisserie chicken is my first choice here for speed, but any cooked chicken works. My slow cooker shredded chicken is another great option that pulls apart perfectly and soaks up the dressing beautifully.
- Let the salad sit for at least 15 minutes before eating if you can! The lime and chili powder soak into the beans and chicken as it rests and the whole thing tastes noticeably more cohesive than when it's eaten immediately.
Nutrition
Serving: 1 (of 4) | Calories: 440kcal | Carbohydrates: 42g | Protein: 41g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 545mg | Potassium: 977mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1640IU | Vitamin C: 52mg | Calcium: 87mg | Iron: 4mg
