Southwest Chicken Salad
Calories 449 (32% from fat)
Fat 16 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 84 mg.
Sodium 403 mg.
Carb 42 gram
Fiber 8 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 37 gram
Ingredients
12 oz. (About 2 1/2 cups) chicken, shredded
(We took a roasted chicken from the supermarket and took the meat off it.)
1 can (15 oz.) reduced sodium black beans, rinsed
1 can (15 oz.) no salt added whole kernel corn, drained
1 cup red onion, chopped
1 red bell pepper, chopped
1 yellow or green bell pepper, chopped
2 Tbsp. fresh cilantro, chopped
DRESSING
1/2 cup fat free plain Greek yogurt
1/4 cup mayonnaise
3 Tbsp. lime juice
1 tsp. honey
2 tsp. hot sauce
1/2 tsp. lemon pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. cumin
OPTIONAL ADD-INS
shredded cheddar or pepper jack cheese
diced avocado
chopped jalapeño
crushed tortilla strips for crunch
Most salads are a side dish pretending to be a meal. This one is the real thing.
Too many "healthy" meals leave you searching the pantry an hour later. Not this one. Packed with chicken, black beans, sweet corn, colorful vegetables, and a creamy lime dressing, this Southwest Chicken & Black Bean Salad delivers plenty of protein, fiber, and flavor in every bite.
It's filling enough for lunch, satisfying enough for dinner, and perfect for meal prep when life gets busy. Because eating well shouldn't feel like a punishment.
1. Place the chicken, black beans, corn, red onion, bell peppers and cilantro in a large mixing bowl.
2. In a separate bowl, whisk together the Greek yogurt, mayonnaise, lime juice, honey, hot sauce, lemon pepper, garlic powder, paprika, and cumin until smooth.
3. Pour the dressing over the chicken mixture and stir until evenly coated.
4. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to blend.
Store covered in the refrigerator for up to 3 days.
Yield: 4 Servings (About 2 Cups Each)
