Southwest Chicken Salad
Creamy shredded chicken salad with charred corn, black beans, and fresh vegetables
Tania Lau-Fong- Prep
- 15m
- Cook
- 5m
- Steps
- 4
- Servings
- 4
- Difficulty
- Easy
Mexican
Salad
No-Cook
Lunch
Dinner
Comfort
Meal Prep
Quick & EasyMethod
- Step 1Char the corn5 min
Give your corn a quick char in a hot pan or under the broiler until lightly blackened.
Corn - Step 2Make the dressing
In a large bowl, combine mayo, sour cream, chili powder, smoked paprika, cumin, lime juice, lime zest, honey, salt, and pepper. Mix until creamy and well combined.
MayonnaiseSour creamChili powderSmoked paprikaCuminLime juiceLime zestHoneySaltBlack pepper - Step 3Combine all ingredients
Add the shredded rotisserie chicken, charred corn, black beans, bell peppers, tomatoes, scallions, cilantro, and pepper jack cheese to the dressing. Toss until everything is well coated and creamy.
ChickenCornBlack beansBell pepperTomatoScallionCilantroCheese - Step 4Serve
Serve as a dip with tortilla chips, over lettuce, or any way you like.
NoteThis salad is great for meal prep and tastes even better the next day once the flavors have melded.
