I had an absolute blast creating this 5-minute recipe with @Sydneycummings_! This dish offers a creative twist on the timeless classic chicken salad, and I can guarantee you’ll absolutely LOVE it. Packed with protein, this recipe features a protein trifecta, including chicken, beans, and Greek yogurt. It’s versatile enough to be enjoyed as a quick snack, for convenient meal prep, on game days, and a multitude of other occasions. Pair it with your fave chips, and I assure you, you’ll find lunchtime both effortless and more delicious than ever before!
The recipe:
Tip: Save time by either cooking your chicken beforehand or using rotisserie chicken to expedite meal preparation.
Begin by prepping your ingredients: shred the chicken, dice the red onion, avocado, and cilantro, and roast the corn. To roast the corn, heat a skillet to medium-high, add olive oil and a pinch of chili powder, and toss the corn for 2-3 minutes.
In a spacious bowl, combine the following ingredients: shredded chicken, roasted corn, black beans, red onion, taco seasoning, Greek yogurt, cilantro, avocado, lime juice, and a pinch of salt.
Gently stir to thoroughly mix all the ingredients and serve! This dish pairs amazing with your favorite tortilla chips or can be served as a side dish. Enjoy! xx
High Protein Southwest Chicken Salad
Ingredients
- 1 cup roasted corn (I roasted mine on the stove with olive oil & chili powder)
- 1/4 cup red onion, diced
- 1 cup black beans
- 1 tablespoon taco seasoning
- 3 cups shredded chicken (I used rotisserie)
- 1/2 cup Greek yogurt
- 1/3 cup cilantro, finely chopped
- 1 avocado, diced
- 1 lime, squeezed
- 1 teaspoon salt
