Cooked - Creamy Southwest Chicken Salad With Black Beans

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Southwest Chicken Salad With Black Beans

6.0

½ cup plain Greek yogurt

2-3 tablespoons mayo

2-2½ tablespoons fresh lime juice (about 1 small lime)

1 teaspoon kosher salt (or to taste)

1½ teaspoons chili powder

1 teaspoon dried parsley (or oregano)

½ teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon onion powder

½ teaspoon smoked paprika

Ground black pepper (to taste)

3 cups cooked chicken breast (diced or shredded)

15 ounces canned low-sodium black beans (drained + rinsed)

14.75 ounce canned fire-roasted corn (drained + rinsed)

1 cup jarred roasted red peppers (drained + rinsed and diced small)

3 green onions (thinly sliced)

Combine the Greek yogurt, mayo, lime juice, chili powder, dried parsley, cumin, onion powder, paprika, garlic powder, salt and pepper in a large bowl. Whisk together until a smooth dressing is made.
Add the cooked chicken, drained black beans, drained corn, diced roasted red peppers, and green onions to the bowl with the dressing.
Toss until the chicken, beans, and veggies are well coated in the dressing. Taste and adjust seasonings and salt as needed.
Enjoy immediately scooped up with chips or tucked into a pita, wrap or sandwich. Store leftovers in an airtight container in the fridge for up to 4 days.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

CuisineSouthwestern

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created this week

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