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High-Protein Southwest Chicken Salad

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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 5
Calories 220 kcal

Ingredients
  

For the Salad Base:

  • 2 cans chicken, drained and flaked or 2 cups shredded rotisserie chicken
  • ½ cup corn, canned or thawed from frozen
  • ½ cup black beans, rinsed and drained
  • ⅓ cup red bell pepper, finely diced
  • ¼ cup red onion or green onions, finely diced
  • ¼ cup fresh cilantro, chopped
  • 1 small avocado, diced (add just before serving)
  • Juice of 1 lime

For the Dressing:

  • ½ cup mayo or Greek yogurt (or half-and-half for balance)
  • 1 hot sauce or chipotle sauce
  • ½ cumin
  • ¼ smoked paprika
  • ½ salt
  • ¼ black pepper

Instructions
 

  • Mix the Base:In a large bowl, combine the chicken, corn, black beans, red bell pepper, red onion, and cilantro. Toss gently to mix.
  • Make the Dressing:In a separate bowl, whisk together the mayo (or Greek yogurt), hot sauce, cumin, paprika, salt, and pepper until smooth. Add lime juice and stir well.
  • Combine Everything:Pour the dressing over the salad base and mix until everything is evenly coated. Gently fold in the diced avocado last to keep it fresh and intact.
  • Optional Chill:For the best flavor, refrigerate for 10–15 minutes before serving — it helps the spices mingle and the dressing thicken slightly.
  • Serve & Enjoy:Serve it as-is, with tortilla chips, over a bed of lettuce, in lettuce wraps, or stuffed into pita pockets for a protein-packed lunch.
Keyword high-protein