Southwestern Chicken Salad

• Southwest chicken salad salad is light, creamy, and packed with yummy southwestern flavor
• A healthy and crunchy chicken salad that is high-protein
• Makes for easy meal prep, a quick lunch, or healthy meals all week long
• Gluten-free and full of healthy fats, protein, and fiber
• A quick and simple-to-make high-protein meal
• This recipe comes together easily in 15 minutes for quick meal prep

• Chicken: use rotisserie chicken or I often bake or cook chicken in the instant pot to shred
• Black Beans: high-fiber plant-based protein
• Corn: fresh or canned corn for extra fiber, potassium, and B vitamins
• Bell pepper: adds crunch, color, and vitamin C
• Green onions: are a great onion for this recipe because they do not have an overpowering flavor
• Jalapenos: these add a little spice and flavor, but when using de-seeded jalapenos it is not too spicy
• Greek yogurt: Use a thick Greek yogurt, I tend to like 2% for this recipe
• Mayonnaise: I like to use chosen food or primal kitchen mayo for an avocado oil-based mayo
• Spices: in this recipe, we will use taco seasoning and optional lime juice

• Shred your cooked chicken or rotisserie chicken. Here are 4 easy ways to shred chicken
• Drain and rinse black beans and corn
• Dice bell pepper, jalapeno, and chop green onions
• Shred cooked or rotisserie chicken
• In a large bowl combine chicken, beans, corn, peppers, and onions
• In a small bowl mix the taco seasoning, yogurt, and mayonnaise to make the dressing
• Add the dressing to the chicken salad and mix to combine
• Enjoy with chips, crackers, veggies, or on a sandwich, wrap, or salad

• You can adjust the mayo-to-Greek yogurt ratio to your liking
• The jalapeno doesn’t add too much spice if it is deseeded but feel free to leave it out if you don’t enjoy
• Easily substitute green onion for red onion but I prefer the mildness of green onion in chicken salad

• Shred chicken easily by using a hand mixer or stand mixer
• A great way to use up leftover chicken or rotisserie chicken
• When I crave chicken salad and have no chicken cooked I throw it in the instant pot to cook then shred it with a hand mixer

This chicken salad has a southwestern flair. It is light and crunchy with a creamy taco dressing.

• Enjoy on a sandwich, wrap, on top of a salad, or serve with chips, crackers, and veggies
• This recipe lasts up to 4-5 days in the fridge and still tastes fresh

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