Week of September 21
Quick Southwest Chicken Salad
A quick, high-protein chicken salad with black beans, sweet corn, peppers, and a creamy lime-sriracha yogurt dressing.
Prep15 minutesCook0 minutesTotal15 minutesMakes4 servings
Estimated per serving
Full macros
Based on ¼ of the prepared recipe.
- Calories
- 321 kcal
- Protein
- 43 g
- Carbohydrates
- 26 g
- Total fat
- 5 g
- Fiber
- 0 g
Nutrition is an estimate. Exact values vary with ingredient brands, cuts, portions, and substitutions.
Ingredients
What you’ll need
- 1 lb (450 g) cooked, shredded chicken breast
- 5.2 oz (150 g) canned sweet corn
- 6 oz (170 g) canned black beans, drained and rinsed
- 1 small red onion, diced
- 4 tablespoons cilantro, chopped
- 1 red bell pepper, diced
- 4.2 oz (120 g) Greek yogurt (dressing)
- Juice of 1 lime (dressing)
- ½ teaspoon ground cumin (dressing)
- ½ teaspoon chili powder (dressing)
- ¼ teaspoon salt (dressing)
- 2 teaspoons sriracha (dressing)
Directions
Make it
- In a large bowl, mix all the dressing ingredients until well combined.
- Add the remaining salad ingredients and mix until evenly coated.