Ingredients

Scale

Salad base:

2 cups cooked chicken, diced or shredded (rotisserie, grilled, or canned)
1 (15 oz) can black beans, drained & rinsed
1 cup corn kernels (frozen/thawed or fire-roasted)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
½ red onion, finely diced (soak in cold water 10 min to mellow bite)
1 ripe avocado, diced
¼ cup fresh cilantro, chopped

Creamy Southwest dressing (skip bottled!):

½ cup plain Greek yogurt (full-fat for creaminess)
¼ cup sour cream or additional Greek yogurt
2 tbsp lime juice (freshly squeezed—brightens richness)
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp smoked paprika
Salt & black pepper to taste

Toppings (optional):

½ cup crushed tortilla chips or baked tortilla strips
½ cup shredded pepper jack or cotija cheese
Lime wedges

Instructions

Prep components:

If cooking chicken: Season 1 lb boneless breasts with salt, pepper, and 1 tsp cumin. Grill or pan-sear 6–8 min/side; dice.
Soak diced red onion in cold water 10 min; drain (reduces sharpness).
Drain and rinse black beans thoroughly (removes excess sodium/starch).

2. Make dressing:

Whisk Greek yogurt, sour cream, lime juice, olive oil, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper until smooth.

3. Assemble salad:

In a large bowl, combine chicken, black beans, corn, bell pepper, tomatoes, and drained red onion.
Pour dressing over; toss gently to coat.
Fold in avocado and cilantro last (prevents browning/mushiness).

4. Serve:

Top with cheese and tortilla strips (if using). Serve immediately with lime wedges for squeezing.

💡 Pro Tips for Perfection:
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added beans + rinse thoroughly
→ Skip added salt in dressing—rely on lime, cumin, and smoked paprika for flavor
→ Boost umami with 1 tsp nutritional yeast in dressing (adds cheesiness without salt)
✅ High-protein boost (you love this!):
→ Add ½ cup cooked quinoa (+6g protein/serving)
→ Mix in ¼ cup hemp seeds (+10g protein total)
→ Use 2½ cups chicken instead of 2 cups (+8g protein/serving)
✅ Low-carb/keto option (you love this!):
→ Skip beans and corn entirely
→ Add 2 cups diced jicama or cucumber for crunch
→ Increase avocado to 2 whole
→ Net carbs drop from 28g → 8g/serving
✅ Make ahead:
→ Prep dressing and chop veggies 2 days ahead (store separately)
→ Assemble without avocado up to 1 day ahead
→ Add avocado and tortilla strips just before serving
✅ Vegan option: Use chickpeas instead of chicken + dairy-free yogurt + 2 tbsp tahini for creaminess.

Storage & Serving Ideas

→ Fridge life: 3–4 days (avocado added day-of stays greenest).
→ Serving ideas:
→ Scoop into lettuce cups for low-carb meal
→ Top baked sweet potatoes for loaded potato bar
→ Pack in mason jars (dressing on bottom, greens on top) for picnic-perfect portions
→ Serve alongside grilled shrimp or fish for surf-and-turf

Prep Time & Nutrition (per serving):