Description
A bright, crunchy salad featuring shredded chicken, black beans, fire-roasted corn, and bell pepper, tossed in a creamy Greek yogurt dressing.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup Greek yogurt (plain)
- 1 can black beans, rinsed and drained
- 1 cup fire-roasted corn
- 1 bell pepper, diced
- 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, and 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 well coated.
- Taste and adjust seasoning. If desired, stir in chopped cilantro and squeeze fresh lime juice over the salad.
- Serve right away or refrigerate for an hour to let the flavors meld.
Notes
For a dairy-free version, use vegan yogurt or an olive-oil-based dressing. Optional ingredients like jalapeños can be added for heat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern