Ingredients
Base:
- 2 cans chicken, drained and flaked OR 2 cups shredded rotisserie chicken
- 1/2 cup corn, canned or thawed from frozen
- 1/2 cup canned black beans, rinsed and drained
- 1/3 cup red bell pepper, finely diced
- 1/4 cup red onion or green onions, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small avocado, diced (add just before serving)
- Juice of 1 lime
Dressing:
- 1/2 cup mayo or Greek yogurt
- 1 tsp hot sauce or chipotle sauce
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Combine Ingredients: In a large bowl, combine the shredded chicken, corn, black beans, red bell pepper, red or green onions, and fresh cilantro along with the cumin, smoked paprika, salt, and pepper.
- Add Dressing and Mix: Add the mayo or Greek yogurt, hot sauce, lime juice, and gently fold in the diced avocado, mixing everything thoroughly until well coated.
- Chill (Optional): For the best flavor, refrigerate the salad for about 15 minutes to allow the ingredients to meld together, though this step is optional.
- Serve: Serve the salad chilled or at room temperature. It pairs wonderfully with tortilla chips, crostini, lettuce cups, or wraps for a light and tasty meal.
Notes
- Avocado should be added just before serving to maintain its freshness and prevent browning.
- The salad can be made with canned or freshly cooked chicken, whichever you prefer.
- Chilling the salad enhances the flavor melding but is not required.
- For a lighter dressing, use Greek yogurt instead of mayo.
- Adjust the hot sauce quantity to suit your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
- Diet: Gluten Free
