Creamy Southwest Chicken Salad with Black Beans Recipe
This Creamy Southwest Chicken Salad with Black Beans is a flavorful and protein-packed dish combining tender chicken, black beans, fire-roasted corn, and roasted red peppers with a tangy and spicy yogurt-based dressing. Perfect for a quick lunch, light dinner, or as a hearty snack, it’s easy to prepare and serves well scooped with chips or in sandwiches, wraps, or pitas.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
- Diet: Low Fat
Ingredients
Dressing
- ½ cup plain Greek yogurt
- 2-3 tablespoons mayo
- 2-2½ tablespoons fresh lime juice (about 1 small lime)
- 1 teaspoon kosher salt (or to taste)
- 1½ teaspoons chili powder
- 1 teaspoon dried parsley (or oregano)
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Ground black pepper (to taste)
Salad
- 3 cups cooked chicken breast, diced or shredded (rotisserie chicken works great)
- 15 ounces canned low-sodium black beans, drained and rinsed (about 1½ cups)
- 14.75 ounces canned fire-roasted corn, drained and rinsed (about 1½ cups)
- 1 cup jarred roasted red peppers, drained and diced small
- 3 green onions, thinly sliced
Instructions
- Prepare the dressing: In a large bowl, combine the plain Greek yogurt, mayonnaise, fresh lime juice, chili powder, dried parsley, ground cumin, onion powder, smoked paprika, garlic powder, kosher salt, and ground black pepper. Whisk thoroughly until the mixture is smooth and creamy, forming a well-balanced dressing with a zesty Southwest flavor.
- Combine the salad ingredients: Add the diced or shredded cooked chicken breast, drained and rinsed black beans, drained and rinsed fire-roasted corn, diced roasted red peppers, and thinly sliced green onions to the bowl with the dressing.
- Toss and season: Gently toss all the ingredients together until the chicken, beans, vegetables, and peppers are fully coated with the creamy dressing. Taste the salad and adjust the seasoning by adding more salt or spices as desired.
- Serve and store: Enjoy the salad immediately, either scooped up with tortilla chips or tucked into pita pockets, wraps, or sandwiches. For leftovers, store in an airtight container and refrigerate for up to 4 days to maintain freshness.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Adjust the amount of lime juice and chili powder to make the salad more tangy or spicy according to your preference.
- This salad holds well in the refrigerator but is best eaten within 4 days for optimal freshness.
- For a vegetarian version, substitute the chicken with extra beans or grilled tofu.
- Serve chilled or at room temperature depending on preference.
