Lunch
South Western Chicken Salad
Smoky, bold, and protein-packed rotisserie chicken meets a tangy yogurt-lime dressing with all the southwestern hits.
The Salad
Ingredients
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1 Rotisserie Chicken
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1 Cup Greek Yogurt
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3/4 tsp Cumin
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3/4 tsp Paprika
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3/4 tsp Chili Powder
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2 tbsp Lime Juice
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Optional Cayenne
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3/4 Cup Black Beans
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1/2 Cup Red Bell Pepper
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1/2 Cup Corn
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1/4 Cup Red Onion
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1/4 Cup Cilantro
Method
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1
Finely dice the red bell pepper and yellow onion. Roughly chop the cilantro. Set aside.
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2
Pull the rotisserie chicken by hand into chunky shreds. Remove the skin if you want it leaner, or leave some on for extra richness. You're going for texture here, not uniform pieces
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3
In a large bowl, whisk together the Greek yogurt, lime juice, cumin, chili powder, smoked paprika, salt, pepper, and cayenne if using. Taste and adjust seasoning. It should be bold since it's coating everything.
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4
Add the shredded chicken to the bowl with the dressing. Fold in the black beans, diced bell pepper, corn, diced onion, and chopped cilantro.
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5
Toss everything together until evenly coated. Let it sit for 5–10 minutes so the flavors come together.
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6
Give it a final taste. Adjust lime, salt, or cayenne as needed. Serve in lettuce cups, on a wrap, over rice, or straight from the bowl.
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