Description
A vibrant and nutritious Southwest chicken salad that combines shredded chicken, colorful vegetables, and a zesty yogurt dressing.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup black beans, rinsed and drained
- 1 cup fire-roasted corn
- 1 cup bell pepper, diced
- 1/2 cup Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Combine the shredded chicken, black beans, corn, and diced bell pepper in a large bowl.
- Mix the Greek yogurt, lime juice, chili powder, cumin, salt, and pepper in a separate small bowl.
- Pour the yogurt mixture over the chicken mixture and toss until everything is well coated.
- Serve immediately or store in the refrigerator for meal prep.
Notes
Use leftover chicken to save time and experiment with different bell pepper colors for variety.
