Description
A vibrant, hearty chicken salad loaded with black beans, corn, red bell pepper, avocado, and zesty cumin-lime dressing. Perfect for quick weeknight meals or make-ahead lunches with a bold Southwestern flavor and high protein punch.
Ingredients
1.5 lbs cooked shredded chicken breast (grilled or rotisserie)
1 can black beans (15 oz), drained and rinsed
1 can whole kernel corn (15 oz), drained
1 red bell pepper, diced
1 ripe avocado, diced
2 tbsp mayonnaise or plain Greek yogurt
1 tsp ground cumin
1/2 tsp smoked paprika
1 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper
Warm tortillas and salsa (optional, for serving)
Instructions
Cook and shred chicken breast if using raw (or use pre-cooked)
Drain and rinse black beans and corn
Dice red bell pepper and avocado
In a bowl, mix mayonnaise/yogurt, cumin, smoked paprika, lime juice, salt, and pepper
Combine shredded chicken, beans, corn, red pepper, and avocado in a large mixing bowl
Add dressing and toss to coat evenly
Serve immediately with tortillas and salsa, or refrigerate for meal prep
Notes
Greek yogurt makes a lighter dressing version
Use fire-roasted corn or chipotle sauce for extra depth
Store in airtight containers for up to 4 days
For vegetarian version, substitute tofu or chickpeas for chicken
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 400mg
- Fat: 38g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 45g
- Cholesterol: 95mg