Creamy Southwest Chicken Salad Recipe
No bland chicken salad here! Taco seasoning and jalapeño brine bring flavor to this southwest chicken salad. Rotisserie shortcut, one bowl, ready in 15 minutes.
Servings: 6
Calories: 302kcal
Ingredients
- 3 cups cooked chicken chopped or shredded (rotisserie works great)
- 1 can black beans 15 ounces, rinsed and drained
- 1 cup sweet corn thawed frozen, canned, or cut from grilled cobs
- 1/2 cup red bell pepper finely diced
- 1/3 cup red onion finely diced
- 2 tablespoons chopped pickled jalapeños
- 2 tablespoons pickled jalapeño brine from the jar
- 3 tablespoons taco seasoning
- 1/2 cup plain Greek yogurt whole milk
- 1/3 cup mayonnaise
- 1/3 cup chopped fresh cilantro
- 1 tablespoons lime juice about half a lime
Instructions
- Add all of the ingredients in a large mixing bowl.
- Mix to combine.
- Cover and refrigerate until serving. Serve over lettuce, with tortilla chips or in flour tortillas.
Notes
- Most taco seasonings are already salted, so taste before adding any extra salt.
- Keeps 3-4 days refrigerated (the yogurt may release a little liquid but just stir it back in).
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 302kcal | Carbohydrates: 18g | Protein: 24g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 59mg | Sodium: 245mg | Potassium: 423mg | Fiber: 5g | Sugar: 4g | Vitamin A: 663IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 2mg
