Description
A vibrant, ready-to-eat lunch that doesn’t sacrifice flavor for nutrition. This High Protein Southwest Chicken Salad is packed with clean, wholesome ingredients, making it a perfect gluten free lunch that keeps you full and focused all afternoon.
Ingredients
Scale
- For the Salad:
- 2 cups cooked chicken breast, shredded or diced (about 2 large breasts)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained (or 1.5 cups fresh or frozen corn, thawed)
- 1 large red bell pepper, finely diced
- 1/2 cup red onion, finely diced
- 1/3 cup fresh cilantro, chopped
- 1 avocado, diced (add right before serving for best results)
- For the Creamy Southwest Dressing:
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/4 cup mayonnaise (or additional Greek yogurt for a lighter version)
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- Optional: 1-2 tablespoons of adobo sauce from a can of chipotles in adobo for a smoky kick
Instructions
- Prepare the Dressing: In a small bowl, whisk together all the ingredients for the creamy southwest dressing—Greek yogurt, mayonnaise, lime juice, and spices—until smooth and well-combined. Give it a taste and adjust the salt, pepper, or lime juice to your liking. If you love a bit of heat, now is the time to stir in that adobo sauce.
- Combine Salad Ingredients: In a large mixing bowl, add the shredded chicken, black beans, corn, diced red bell pepper, red onion, and cilantro.
- Mix Gently: Pour the prepared dressing over the chicken and vegetable mixture. Using a large spoon or spatula, gently fold everything together until all components are evenly coated with the dressing. Be careful not to overmix if you’re using tender shredded chicken.
- Chill and Serve: For the best flavor, cover the bowl and let the salad chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. Right before serving, gently fold in the diced avocado.
Notes
Pro-Tip: If you’re meal prepping, store the salad without the avocado and add it to individual portions each day to prevent browning. Smart Swaps: Use rotisserie chicken for a major shortcut. For dairy-free, use dairy-free yogurt and vegan mayonnaise. Control the spice level by adjusting the amount of chili powder or omitting the adobo sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 75mg