Description
A vibrant, protein-rich Southwestern salad with shredded chicken, black beans, and zesty lime dressing. Fresh veggies and toasted pepitas add crunch, making it a healthy, no-cook lunch ideal for offices or gatherings.
Ingredients
1 lb cooked shredded chicken (rotisserie chicken recommended)
1 can (15.5 oz) black beans, rinsed and drained
1 can (15.25 oz) sweet corn, drained
1 cup cherry tomatoes, halved
1–2 fresh jalapeños, seeded and chopped
1/2 cup red onion, finely diced
1/4 cup pepitas (pumpkin seeds), toasted
1 cup plain Greek yogurt
Juice of 1 lime
1 tsp ground cumin
1 tsp chili powder
2 tbsp cilantro, chopped (optional)
Salt to taste
Instructions
Chop jalapeños, red onion, and cherry tomatoes.
In a bowl, combine shredded chicken, black beans, corn, and chopped veggies.
In a separate container, mix Greek yogurt, lime juice, cumin, chili powder, cilantro, and salt to form the dressing.
Stir dressing into the chicken and bean mixture.
Fold in toasted pepitas before serving.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
For vegetarian option: substitute chicken with 1 can chickpeas.
Use frozen grilled corn for smoky flavor.
Store in airtight container for up to 3 days in refrigerator.
Adjust spice level by removing jalapeño seeds.
- Prep Time: 15
- Category: Healthy Salad Recipes for Busy Families
- Method: No-Cook
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg