Description
A refreshing and flavorful chicken salad with Southwest spices, perfect for a light summer meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 cup corn kernels (canned or frozen, thawed)
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup chopped red onion
- 1/2 cup chopped cilantro
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the shredded chicken in a large mixing bowl.
- Add the corn, black beans, red onion, and cilantro to the bowl.
- In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, cumin, salt, and pepper.
- Pour the dressing mixture over the chicken and vegetable mixture.
- Gently fold all ingredients together until everything is evenly coated.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.
Notes
- Serve this salad over lettuce greens or use it as a filling for tortillas or sandwiches.
- For a spicier flavor, add one finely diced jalapeño to the mix.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 30
- Cholesterol: 85
Keywords: Southwest chicken salad, summer salad, chicken salad recipe, black bean corn salad, light lunch