Description
This vibrant Mexican Chicken Salad features tender shredded chicken combined with black beans, corn, creamy avocado, juicy cherry tomatoes, and cheese, all tossed in a tangy and creamy lime dressing. Perfect for a quick lunch, meal prep, or a refreshing summer dish, this salad is both satisfying and nutritious.
Ingredients
Salad Ingredients
- 3 cups cooked shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn, fresh or thawed if frozen
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, diced
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro
Dressing
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- Juice of 1 lime (about 2 tbsp)
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Prepare the salad base: In a large mixing bowl, combine the shredded chicken, black beans, corn, diced avocado, cherry tomatoes, diced red onion, shredded cheddar cheese, and chopped cilantro. Toss gently to mix all the ingredients evenly.
- Make the dressing: In a separate small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, chili powder, cumin, salt, and pepper until smooth and well combined to create a creamy and flavorful dressing.
- Toss the salad: Pour the dressing over the mixed salad ingredients and toss gently but thoroughly to coat everything evenly without mashing the avocado.
- Chill before serving: Cover the salad and refrigerate for about 20 minutes to allow the flavors to meld and the salad to chill, enhancing the taste and texture.
Notes
- This salad can be enjoyed wrapped in warm tortillas to make tasty wraps.
- For an extra kick, add sliced jalapeños or a dash of hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-American
