24d • General discussion
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
- Toss chicken with oil and spices. Cook in a skillet over medium-high heat until golden and seared on the outside.
- In a large bowl, combine black beans, onion, corn, cucumber, and cilantro. Add cooked chicken on top.
- Make the sauce by whisking everything together until smooth.
- 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
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Creamy Southwest Chicken Salad
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