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High-Protein Southwest Chicken Salad for Flavorful Meal Prep

This High-Protein Southwest Chicken Salad is a vibrant, nourishing meal prep choice packed with flavor and over 23 grams of protein per serving.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Southwestern
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups cooked, shredded chicken using leftover rotisserie chicken saves time
  • 1 can black beans drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 1 cup diced tomatoes seedless varieties or grape tomatoes recommended
  • 1 diced bell pepper sweet red, yellow, or orange peppers can be used
  • 0.5 cup finely diced red onion green onions can be a substitute
  • 0.25 cup chopped cilantro parsley can be used instead
  • 1 avocado optional
  • 1 tortilla chips optional for serving
For the Dressing
  • 0.5 cup Greek yogurt
  • 1 lime juice of
  • 2 teaspoons taco seasoning
  • 1 clove garlic minced
  • 1 tablespoon honey

Equipment

  • Large mixing bowl
  • Small Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 2 cups of cooked, shredded chicken, 1 can of drained and rinsed black beans, 1 cup of corn, 1 cup of diced tomatoes, 1 diced bell pepper, ½ cup of finely diced red onion, and ¼ cup of chopped cilantro. Toss gently until well mixed.
  2. In a separate bowl, whisk together ½ cup of Greek yogurt, juice of 1 lime, 2 teaspoons of taco seasoning, 1 minced garlic clove, and 1 tablespoon of honey until smooth.
  3. Drizzle the dressing over the salad mixture and gently fold the ingredients together.
  4. Serve immediately with lime wedges and tortilla chips, or refrigerate for up to 4 days.

Notes

Omit avocado until serving to maintain freshness. This salad is perfect for meal prep; keep components separate until ready to enjoy.