Ingredients
- 1 lb cooked, shredded chicken breast
- 1.5 cups canned sweet corn 341ml / small can
- 1 can black beans, drained & rinsed about 2 cups / 540ml / 19 fl oz
- 1 medium red bell pepper diced
- 1 small red onion diced
- ½ cup cilantro chopped
Dressing
- ½ cup Greek yogurt
- 2 limes juiced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ⅓ teaspoon salt
- 2 teaspoon sriracha
Instructions
- In a large bowl, whisk all the dressing ingredients until well combined. Then, add the remaining salad ingredients and mix until evenly coated.
Notes
Yield: about 7 cups of salad.
Keeps in the fridge for 3 days.
Serve with broken up tortilla chips!
Use any leftover chicken you have or make this recipe for 3-Ingredient Slow Cooker Salsa Chicken.
Make ahead tip: If you're using frozen chicken breasts to make the shredded chicken, make it the night before and keep the chicken in the fridge until you're ready to put the salad together.
Nutrition Information is approximate and for about 1 cup of the recipe:
Nutrition Facts
Creamy Chicken, Black Bean & Corn Salad
Amount per Serving
Calories
219
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
49
mg
16
%
Sodium
536
mg
23
%
Potassium
712
mg
20
%
Carbohydrates
26
g
9
%
Fiber
7
g
29
%
Sugar
4
g
4
%
Protein
24
g
48
%
Vitamin A
904
IU
18
%
Vitamin C
40
mg
48
%
Calcium
64
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
219
Nutrition Facts