Ingredients
- 2 cups cooked chicken (shredded or diced)
- 1 cup black beans (rinsed and drained)
- 1 cup corn (frozen or canned)
- 1 red bell pepper (diced)
- 1 cup cherry tomatoes (halved)
- 1 avocado (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- Dressing: Greek yogurt, mayonnaise, lime juice, chili powder, cumin, salt, and pepper
Instructions
- In a large bowl, combine the chicken, black beans, corn, bell pepper, cherry tomatoes, avocado, red onion, and cilantro.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth.
- Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
- Serve chilled for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Main
- Method: None
- Cuisine: Southwest
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 75mg
Keywords: For added heat, include jalapeños in your mix or adjust the chili powder to taste. Letting the salad chill for about 30 minutes can enhance its flavors. To make this dish vegan-friendly, substitute chicken with chickpeas or grilled vegetables and use plant-based yogurt.