Description
A protein-rich, crunchy salad featuring shredded chicken, black beans, fire-roasted corn, and a spiced Greek-yogurt dressing. Perfect for quick meals or potlucks.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken is perfect)
- 1 cup Greek yogurt (plain)
- 1 can black beans, rinsed and drained
- 1 cup fire-roasted corn (frozen or canned)
- 1 bell pepper, diced (any color)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: chopped cilantro, squeeze of lime juice
Instructions
- Place the shredded chicken in a large mixing bowl. Add the rinsed black beans, fire-roasted corn, and diced bell pepper. Stir gently to combine.
- In a separate small bowl, whisk the Greek yogurt with chili powder, cumin, salt, and pepper until smooth and evenly spiced.
- Pour the yogurt dressing over the chicken and vegetable mixture. Fold everything together until the chicken and veggies are well coated.
- Taste and adjust seasoning. If you want more brightness, stir in chopped cilantro and squeeze fresh lime juice over the salad.
- Serve right away for a crisp texture, or refrigerate to let the flavors meld for an hour before eating.
Notes
You can swap plain yogurt for sour cream or a mayo–Greek yogurt blend for a richer dressing. For a smoky kick, add a dash of chipotle powder or a few drops of adobo sauce.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern