Description
This Zesty Southwest Chicken Salad combines shredded chicken, corn, black beans, and fresh veggies in a tangy taco-seasoned mayo for a quick, flavorful meal perfect for lunch or dinner.
Ingredients
- 2 cups cooked and shredded chicken (about 1 lb)
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- ½ cup diced tomatoes
- ¼ cup finely chopped onion
- ¼ cup chopped fresh cilantro
- 1 cup mayonnaise
- 2 Tbsp taco seasoning
- 1 Tbsp lime juice
- Salt and pepper, to taste
Instructions
- In a large bowl, toss together the shredded chicken, corn, black beans, tomatoes, onion, and cilantro.
- In a separate small bowl, whisk the mayonnaise, taco seasoning, and lime juice until smooth.
- Pour the dressing over the salad mixture and stir until everything is well coated.
- Taste and adjust with salt and pepper as needed.
- Serve immediately, or refrigerate for later.
Notes
- Use rotisserie chicken for convenience.
- Substitute half the mayo with Greek yogurt for a lighter version.
- Add avocado or jalapeño for extra creaminess or spice.
- Store in the fridge for up to 3 days and drain any excess liquid before serving.
- Ensure taco seasoning and mayo are gluten-free for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
