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High Protein Southwest Chicken Salad

A vibrant and wholesome salad featuring shredded chicken, beans, and colorful veggies in a zesty lime dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can black beans, rinsed and drained
  • 1 cup corn (canned or frozen)
  • 1 medium red bell pepper, diced
  • 1 medium avocado, diced
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
Dressing
  • 1 unit lime, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by shredding your cooked chicken into bite-sized pieces.
  2. In a large mixing bowl, add the diced red bell pepper, diced avocado, diced red onion, and chopped cilantro.
  3. Add the rinsed black beans and corn to the bowl, mixing gently to combine all the veggies and protein.
  4. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.
  5. Pour the dressing over the salad mixture and gently toss everything together until well coated.
  6. Serve immediately, or let it chill in the refrigerator for about 10 minutes.

Notes

For a crisp texture, add items like avocado just before serving. Store leftovers in an airtight container for up to 3 days. If making in advance, keep dressing separate until serving.