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Recipe

Southwest Chicken Salad

Lunch never tasted so good! Make our Southwest Chicken Salad for a colorful, veggie-packed lunch/dinner idea to keep you full all week long.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
Author: Lee Funke
Yield: 4 1x
Category: Salad
Method: No Bake
Cuisine: Southwest

Ingredients

  • 1 lb. cooked, shredded chicken breast
  • 1 cup sweet corn
  • 1 cup can black beans, drained and rinsed
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 medium red pepper, diced
  • 1/2 cup nonfat Greek yogurt
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 2 teaspoons vinegar-based hot sauce

Instructions

  1. Place shredded chicken, sweet corn, black beans, red onion, fresh cilantro, and red pepper into a large bowl. Mix and set aside.
  2. Create the sauce by mixing together Greek yogurt, lime juice, cumin, chili powder, salt, and hot sauce.
  3. Add sauce to the shredded chicken mixture and mix until combined.

Notes

Nutrition

  • Serving Size: 1/4
  • Calories: 254
  • Sugar: 12
  • Fat: 2
  • Carbohydrates: 16
  • Fiber: 2
  • Protein: 28

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