Description
A healthy, lightened-up Southwestern-inspired chicken salad packed with corn, black beans, red onion, red bell pepper, cilantro, lime juice, and salsa. It is easy to prepare, requires no cooking if using pre-cooked chicken, and is perfect for meal prep.
Ingredients
Scale
- 2 chicken breasts, cooked and shredded finely
- 1 cup red bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup corn
- 1/2 cup black beans, drained
- 1/4 cup light mayo
- 1/4 cup plain non-fat Greek yogurt
- 2 tbsp salsa
- 1 tbsp taco seasoning
- 1 lime, juiced
Instructions
- Shred: Finely shred the cooked chicken breast.
- Dice: Finely dice the red bell pepper and onion; chop the cilantro.
- Rinse: Drain and rinse the black beans.
- Combine: In a mixing bowl, combine the mayo, yogurt, taco seasoning, salsa, and the juice of one lime.
- Whisk: Whisk to combine the dressing ingredients.
- Fold: Fold in the shredded chicken, pepper, onion, cilantro, corn, and black beans.
- Toss: Toss to incorporate all ingredients.
Notes
Using a stand mixer or hand mixer is a great way to achieve very finely shredded chicken. Plain non-fat Greek yogurt is used to maintain creaminess while reducing calories.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 241 kcal
- Sugar: 5 g
- Sodium: 361 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.02 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 75 mg
Keywords: chicken salad, southwest chicken salad, healthy lunch, meal prep, tex mex