Zesty Southwest Chicken Salad 

This vibrant and flavorful salad brings together tender shredded chicken, sweet corn, creamy black beans, and crunchy vegetables, all tossed in a tangy, homemade taco-seasoned mayo dressing. It's a delightful twist on your typical chicken salad, offering bold Southwest flavors that are sure to satisfy your cravings. Perfect for a quick lunch, light dinner, or as a filling for wraps and sandwiches, this salad is both delicious and versatile. Whether you're meal prepping for the week or hosting a gathering, this dish is sure to impress. 

Ingredients

• 2 cups cooked chicken, shredded or diced
  
  

• 1 cup black beans, rinsed and drained
  
  

• 1 cup corn kernels (fresh, frozen, or canned)
  
  

• 1 red bell pepper, diced
  
  

• 1 cup cherry tomatoes, halved
  
  

• 1 avocado, diced
  
  

• ¼ cup red onion, finely chopped
  
  

• ¼ cup fresh cilantro, chopped
  
  

• ½ cup mayonnaise
  
  

• 2 tablespoons lime juice
  
  

• 1 teaspoon chili powder
  
  

• ½ teaspoon cumin
  
  

• Salt and pepper to taste
  
  

Directions

1. Prepare the Chicken: If not using pre-cooked chicken, cook your choice of chicken (grill, bake, or boil) until fully cooked. Once cooled, shred or dice into bite-sized pieces.
   
   

2. Chop the Vegetables: Dice the red bell pepper, halve the cherry tomatoes, and chop the red onion and cilantro. Dice the avocado just before assembling to prevent browning.
   
   

3. Make the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth and well combined.
   
   

4. Assemble the Salad: In a large mixing bowl, combine the shredded chicken, black beans, corn, diced red bell pepper, halved cherry tomatoes, chopped red onion, and fresh cilantro.
   
   

5. Add the Dressing: Pour the dressing over the salad mixture and gently toss until all ingredients are evenly coated.
   
   

6. Add Avocado: Carefully fold in the diced avocado to avoid mashing.
   
   

7. Chill and Serve: For enhanced flavor, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together.
   
   

Nutritional Information (per serving)

• Calories: Approximately 350 kcal
  
  

• Protein: 30 g
  
  

• Carbohydrates: 25 g
  
  

• Fat: 15 g
  
  

• Fiber: 8 g
  
  

• Sodium: 600 mg