Main
Southwest Chicken Salad
20 minServes 4Nutri-Score A€€
A
20 min
20 minSouthwest Chicken Salad
what you need
Ingredients
cooked boneless skinless chicken breast (chopped or shredded (rotisserie works))Meat450 g
plain Greek yogurt (plain)Dairy240 g
fresh lime juice (freshly squeezed)Produce60 ml- lime zest (zest of 1 lime)Produce1 piece
ground cumin (ground)Spices1 g- smoked paprika (ground)Spices1 g
garlic powder (or grated fresh garlic)Spices1 g
salt (plus more to taste)Spices3 g
black beans (canned, drained and rinsed)Pantry425 g
corn (fresh or thawed and drained from frozen)Produce80 g
red onion (finely diced)Produce40 g- cilantro (chopped)Produce15 g
per serving
Nutrition
285kcal
- Carbs
- 26 g
- Proteins
- 33 g
- Fat
- 6 g
what you’ll use
Tools
Mixing bowl
Colander
Grater
step by step
Method
- Step 1
Make the dressing
- In a mixing bowl, whisk the Greek yogurt with the lime juice and lime zest.
- Add the cumin, smoked paprika, garlic powder and salt, then whisk until smooth.
- Step 2
Prepare the beans and vegetables
- Drain and rinse the black beans in a colander.
- Drain the corn and finely dice the red onion.
- Chop the cilantro.
- Step 3
Assemble the salad
- Add the chicken, black beans, corn, red onion and cilantro to the dressing.
- Toss until everything is evenly coated, then taste and adjust the salt.
- Step 4
Chill and serve
- Let the salad rest in the fridge so the flavors come together, then serve.