A creamy and healthy Southwest chicken salad recipe with a tangy cumin, chili, and lime dressing that comes together in just 30 minutes! This will keep for 4 days in the fridge and makes a great work lunch idea.
¼teaspoonpaprikause smoked paprika for a smokier taste
¼teaspoonfine sea salt
Instructions
Make the dressing: In a small bowl or jar, combine the Greek yogurt, light mayo, freshly squeezed lime, chili powder, paprika, cumin, garlic powder, and salt.
In a large bowl, toss the shredded chicken, black beans, corn, diced tomatoes, diced red onion, and cilantro.
Pour the dressing over the salad ingredients and stir well to combine.
Serve the salad on a bed of lettuce, with chips, or on lettuce leaves. Enjoy!
Notes
The whole salad weighs 1160g and serves 4.
The main salad calories are lower which means you can add extra toppings like cotjia cheese (highly recommend!), avocado, and more cilantro. Or serve with tortilla chips on the side.
To reduce the fat: you can leave the pumpkin seeds out of the salad or use them as garnish on top of each serving.
Inspired by With Sweet Honey, recipe made lighter and macro friendly