Creamy Southwest Chicken Salad
This is a great fiber recipe that will leave you feeling satisfied and energized. Chicken - 2 chicken breasts (or 1 lb chicken thighs), cubed - 1 tbsp olive oil - 1 tsp chili powder - ½ tsp cumin - ½ tsp paprika - ½ tsp garlic powder - Salt & pepper Salad Base - 1 cup black beans (drained & rinsed) - 1 cup corn (fresh, frozen, or canned) - 1 small red onion - 1 cup diced cucumber - 2–3 tbsp chopped cilantro Creamy Sauce - ¼ cup mayo (or Greek yogurt for a lighter option) - 1–2 tbsp lime juice - ½ tsp chili powder - ¼ tsp garlic powder - Salt to taste - Optional: splash of hot sauce 1. Toss chicken with oil and spices. Cook in a skillet over medium-high heat until golden and seared on the outside. 2. In a large bowl, combine black beans, onion, corn, cucumber, and cilantro. Add cooked chicken on top. 3. Make the sauce by whisking everything together until smooth. 4. Drizzle sauce generously over the bowl. Add extra cilantro or lime if you prefer. **Optional Upgrades (if you want to elevate it slightly) -Add avocado for healthy fat or jalapeño for some heat -Serve over rice or quinoa for added body