Description
A fresh and filling salad with shredded chicken, crunchy veggies, and a creamy Southwest dressing that’s perfect for meal prep.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup corn (canned, frozen and thawed, or grilled)
- 1 can black beans (rinsed and drained)
- 1 red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup cilantro (optional)
- 4 cups romaine or mixed greens
- 1 cup shredded cheese (pepper jack or cheddar)
- Optional extras: 1 avocado, jalapenos, cherry tomatoes, tortilla strips
Instructions
- Mix all salad ingredients in a large bowl.
- Combine dressing ingredients: Greek yogurt or mayo, lime juice, chili powder, cumin, garlic powder, salt, and optional hot sauce in a separate bowl.
- Add about two-thirds of the dressing to the salad, toss, and adjust dressing as needed.
- Chill the salad in the fridge for 20 minutes if possible to let flavors meld.
- Serve as desired: in a bowl, as a wrap, stuffed in bell peppers, or with tortilla chips.
Notes
Store the salad in an airtight container in the fridge for up to 3 days. Keep greens and dressing separate for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 30mg
Keywords: salad, chicken salad, Southwest salad, meal prep, healthy lunch