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Creamy Southwest Chicken & Corn Salad

A zesty and creamy salad packed with shredded chicken, black beans, corn, and peppers. Perfect served as a dip with chips or a healthy lunch filling.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 cups
Course: Appetizer, Lunch
Cuisine: Mexican-American, Southwest
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups cooked chicken shredded (rotisserie works best)
  • 1 cup corn canned, fresh, or frozen (thawed)
  • 1 can (15oz) black beans rinsed and drained
  • 1 medium red bell pepper finely diced
  • 2 stalks green onions sliced
Dressing
  • 0.5 cup Greek yogurt plain
  • 0.25 cup mayonnaise
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika plus more for garnish
  • 0.5 tsp cumin

Equipment

  • Large mixing bowl
  • Whisk
  • Chef's knife

Method
 

  1. Drain and rinse the black beans and corn. Finely chop the red pepper, red onion, and green onions.
  2. In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, paprika, cumin, garlic powder, salt, and pepper.
  3. In a large bowl, combine the shredded chicken, black beans, corn, and chopped vegetables.
  4. Pour the dressing over the mixture and toss gently to coat evenly.
  5. Cover and refrigerate for 30 minutes to let flavors develop.
  6. Garnish with fresh cilantro and paprika. Serve with tortilla chips.

Notes

This salad tastes even better the next day. Substitute Greek yogurt with sour cream for a richer dressing.