Go Back

High Protein Southwest Chicken Salad

A colorful and nutritious salad loaded with shredded chicken, black beans, corn, and vibrant veggies, perfect for gatherings or a cozy dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwestern
Calories: 400
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
  • 1 can black beans, rinsed and drained
  • 1 cup corn, cooked or canned
  • 1 cup diced bell peppers (red, green, or yellow)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, chopped
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • 1 teaspoon cumin
  • Salt and pepper to taste Be cautious with the amount of salt.
Optional Dressing
  • Greek yogurt or dressing of choice Make sure any optional dressings are Halal-compliant.

Method
 

Preparation
  1. Start by shredding your cooked chicken.
  2. In a large mixing bowl, combine the shredded chicken, black beans, corn, diced bell peppers, cherry tomatoes, and red onion. Stir to mix everything evenly.
  3. Gently fold in the chopped avocado and cilantro.
  4. Squeeze the lime juice over your salad, add the cumin, and sprinkle with salt and pepper. Taste and adjust seasoning if necessary.
  5. If you have time, let the salad chill in the fridge for about 10-15 minutes before serving.

Notes

For the best taste, serve it fresh. If making ahead of time, hold off on adding the avocado until serving to prevent browning. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat chicken separately if desired.