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Southwest Chicken Salad

In this Southwest Chicken Salad, fresh veggies, black beans, and shredded chicken are combined with flavorful spices in a creamy chipotle lime dressing for a hearty, protein-packed, 15-minute recipe.
Prep Time15 minutes
Total Time15 minutes
Course: Main Course, Snack
Cuisine: American, Mexican
Servings: 6 servings

Ingredients

  • 2 cups shredded rotisserie chicken
  • 1 can black beans drained and rinsed
  • 1 can sweet corn drained (frozen thawed corn can be used instead)
  • 1 small red bell pepper
  • 1 small green bell pepper
  • 1 jalapeño seeded and diced
  • 4 green onions diced green and white parts
  • 1/4 cup cilantro chopped

Chipotle Honey Lime Dressing

  • 1/2 cup greek yogurt
  • 1/3 cup mayonnaise
  • 1 lime, juice and zest of
  • 2 tablespoons chipotle adobo sauce the sauce that comes in jars of chipotle peppers
  • 2 teaspoons honey
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp each salt and freshly cracked pepper

Instructions

  • Start by making the dressing. Combine green yogurt, mayonnaise, seasonings, lime juice, chipotle adobo sauce, and honey. Mix well, taste and adjust if needed.
  • In a large mixing bowl add in the remaining ingredients; shredded chicken, beans, corn, peppers, onions, and cilantro.
  • Pour over the dressing and toss all the ingredients until they are well coated. Cover tightly and refrigerate until ready to enjoy.

Notes

Storage tips: Place the chicken salad in an airtight container in the fridge for up to 4 days. I do not recommend freezing.
Some of my favorite meal prep containers are these cups with lids that comes with a spoon or these dual-compartment containers perfect for storing your salad on one side and the dippers on the other side.

Nutrition

Serving: 1 serving | Calories: 243kcal | Carbohydrates: 13.6g | Protein: 24.1g | Fat: 6.7g | Saturated Fat: 1.4g | Cholesterol: 44mg | Sodium: 230mg | Fiber: 4.2g | Sugar: 4.2g | Calcium: 29mg | Iron: 2mg