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Creamy Southwest Chicken Salad – Zesty, Satisfying & Meal-Prep Friendly

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A creamy, zesty chicken salad packed with Southwest flavors — black beans, corn, peppers, and a smoky lime dressing — perfect for wraps, bowls, or lettuce cups.

Ingredients

Scale

  • 3 cups cooked chicken, shredded or diced

  • 1 cup canned black beans, rinsed and drained

  • 1 cup corn (fresh, canned, or frozen and thawed)

  • 1 bell pepper, diced

  • ¼ cup red onion, finely chopped

  • ¼ cup fresh cilantro, chopped

  • 1–2 tablespoons jalapeño, chopped (optional)

Dressing:

  • ½ cup sour cream or Greek yogurt

  • ¼ cup mayonnaise

  • 2 tablespoons fresh lime juice

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • ½ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • Salt and pepper to taste

Instructions

  1. In a bowl, whisk together all dressing ingredients until smooth.

  2. In a large mixing bowl, combine chicken, beans, corn, bell pepper, onion, jalapeño, and cilantro.

  3. Pour dressing over the salad and toss to coat evenly.

  4. Chill for 30 minutes before serving to develop flavor.

  5. Serve in wraps, lettuce cups, or over greens.

Notes

  • Add avocado or shredded cheese for extra richness.

  • Use Greek yogurt for a lighter, high-protein version.

  • Keeps in fridge for 3–4 days in an airtight container.

Find it online: https://nosweatrecipes.com/creamy-southwest-chicken-salad-zesty-satisfying-meal-prep-friendly/