Description

This Southwest Chicken Salad Bowl is a cold lunch mix made with cooked chicken breast, black beans, thawed corn, red bell pepper, cilantro, green onions, and a creamy Greek yogurt lime dressing. Chill for at least 20 minutes before serving in 1-cup portions.

Ingredients

For the Chicken Salad

4 cups cooked chicken breast, diced
1 15-ounce can black beans, rinsed and drained
1 cup frozen corn, thawed
1 medium red bell pepper, diced
1/4 cup chopped cilantro
1 cup chopped green onions

For the Creamy Dressing

Juice of 1 lime, about 3 tablespoons
Juice of 1/2 lemon, about 2 tablespoons
1/4 cup nonfat Greek yogurt
3 tablespoons extra virgin olive oil
2 tablespoons honey
2 teaspoons cumin
1/2 teaspoon oregano
1 teaspoon kosher salt
Salt and pepper, to taste

Optional Serving Ideas

Over chopped lettuce
In a wrap
With chips
With mini red pepper slices

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Instructions

In a large bowl, add the diced cooked chicken breast, black beans, thawed corn, diced red bell pepper, chopped cilantro, and green onions.
Stir the chicken mixture well.
In a small bowl, add the lime juice, lemon juice, extra virgin olive oil, nonfat Greek yogurt, honey, cumin, oregano, and kosher salt.
Stir or whisk the creamy dressing until combined.
Add the creamy dressing to the chicken mixture.
Stir everything together well.
Season with salt and pepper to personal preference.
Cover the bowl tightly.
Refrigerate for at least 20 minutes to let the mixture settle before serving.
Serve cold in 1-cup portions.

Notes

This recipe starts with cooked chicken breast.
Do not serve this as a warm bowl.
Frozen corn should be thawed before mixing.
Black beans should be rinsed and drained.
The 20-minute fridge time helps the chicken salad mixture settle before serving.
Optional serving formats are not required ingredients.

Storage

Cover the bowl tightly and refrigerate for at least 20 minutes before serving.

Serve cold.

Do not freeze.

Do not reheat.

Nutrition

Nutrition is provided per 1-cup serving.

Calories: 218
Carbohydrates: 17 g
Protein: 24 g
Fat: 6.5 g
Saturated Fat: 0.5 g
Fiber: 3 g
Sugar: 6 g
WeightWatchers Points: 3 Points

Prep Time: 10 mins
Category: Lunch / Salad
Method: No-Cook / Cold Salad
Cuisine: Southwest / American