Southwest Chicken Lime (Printable Version)
Chicken, beans, and corn come together with creamy dressing and a hit of lime for a punchy Southwest salad.
# What You'll Need:
→ Salad Components
01 -
2 cups cooked and shredded chicken (approximately 450 grams)
02 -
240 grams corn kernels
03 -
240 grams black beans, drained and rinsed
04 -
120 grams diced tomatoes
05 -
40 grams finely chopped onion
06 -
15 grams chopped fresh cilantro
→ Dressing
07 -
240 grams mayonnaise
08 -
2 tablespoons taco seasoning
09 -
15 milliliters freshly squeezed lime juice
10 -
Salt and pepper, to taste
# Step-by-Step Guide:
01 -
In a large mixing bowl, gently combine the shredded chicken, corn kernels, black beans, diced tomatoes, finely chopped onion, and fresh cilantro, ensuring uniform distribution for balanced flavor in every bite.
02 -
In a small mixing bowl, vigorously whisk together the mayonnaise, taco seasoning, and lime juice until the dressing is completely smooth and well blended.
03 -
Pour the prepared dressing over the chicken and vegetable mixture. Use a stirring spoon to thoroughly toss until all ingredients are evenly coated with the zesty dressing.
04 -
Taste and adjust the seasoning with salt and freshly ground black pepper according to preference. Serve immediately for crisp freshness or refrigerate for up to thirty minutes to allow the flavors to meld before serving.
# Additional Notes:
01 -
Always verify labels on mayonnaise and taco seasoning to ensure gluten-free status if needed. This salad holds well in the refrigerator for up to three days, making it ideal for meal prep. For brightest color and herb flavor, add extra cilantro just before serving.