Ingredients
Salad Ingredients
- 2 cans chicken, drained and flaked OR 2 cups shredded rotisserie chicken
- 1/2 cup corn (canned or thawed from frozen)
- 1/2 cup canned black beans, rinsed and drained
- 1/3 cup red bell pepper, finely diced
- 1/4 cup red onion or green onions, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small avocado, diced (add just before serving)
- Juice of 1 lime
Dressing
- 1/2 cup mayo or Greek yogurt
- 1 tsp hot sauce or chipotle sauce
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Combine Ingredients: In a large bowl, add the shredded chicken, corn, black beans, red bell pepper, red onion, cilantro, lime juice, and diced avocado. Include the mayo or Greek yogurt, hot sauce, cumin, smoked paprika, salt, and pepper. Stir everything thoroughly until all the ingredients are well mixed and coated evenly with the dressing.
- Chill (Optional): If time permits, cover the bowl and refrigerate the salad for about 15 minutes. This step allows the flavors to meld together, enhancing the taste, though it is optional.
- Serve: Serve the salad as desired—great with tortilla chips, on crostini, inside lettuce cups, or wrapped in tortillas for a light and tasty meal.
Notes
- Adding the avocado just before serving prevents it from browning and keeps it fresh and creamy.
- Use Greek yogurt instead of mayo for a lighter, tangier dressing.
- The hot sauce amount can be adjusted to your heat preference.
- This salad is perfect for meal prep and can be kept refrigerated for up to 2 days.
- Serve chilled or at room temperature depending on preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
