Creamy chile limon southwest chicken salad

How to make:

Start by preparing the chicken. If you are using leftover roasted or grilled chicken, shred or dice it into bite-sized pieces. If cooking fresh chicken, season it lightly with salt, pepper, and chili powder, then grill or pan-sear until fully cooked and juicy. Allow it to cool slightly before adding it to the salad.

Next, prepare all the vegetables. Drain and rinse the black beans thoroughly, slice the cherry tomatoes in half, finely chop the red onion, and dice the avocado. Chop fresh cilantro to add a bright herbal flavour that complements the chile-lime dressing.

In a large mixing bowl, combine the cooked chicken, corn, black beans, cherry tomatoes, red onion, and cilantro. Toss gently so all the ingredients are evenly distributed.

To make the creamy chile limon dressing, whisk together mayonnaise (or Greek yogurt), fresh lime juice, lime zest, chili powder, smoked paprika, minced garlic, olive oil, salt, and black pepper in a small bowl. Mix until smooth and creamy. The dressing should have a balance of creamy texture, citrus brightness, and mild smoky spice.

Pour the dressing over the salad mixture and gently toss until everything is well coated. Add diced avocado last and mix lightly to keep the pieces intact.

Place the romaine lettuce or mixed greens in serving bowls and spoon the creamy Southwest chicken salad on top. Garnish with extra cilantro, lime wedges, or a sprinkle of chili powder for extra flavour.

Serve immediately as a fresh lunch salad, or chill it in the refrigerator for about 20 minutes to allow the flavours to blend together.

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‍Notes:

• Greek yogurt can replace mayonnaise for a lighter and higher-protein version.

• For extra crunch, add tortilla strips or roasted pumpkin seeds.

• Adjust chili powder depending on how spicy you like your salad.

• This salad can also be served in wraps, tacos, or lettuce cups for a fun variation.