PrintSouthwest Chicken Salad Meal Prep
A high-protein Southwest chicken salad perfect for meal prep. This recipe features black beans, corn, tomatoes, and a zesty chipotle-lime dressing, offering a flavorful and satisfying lunch option.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen or canned corn, drained
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- For the Dressing:
- 1/4 cup plain Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chipotle powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, chipotle powder, cumin, salt, and pepper until smooth.
- Pour the dressing over the chicken and vegetable mixture.
- Toss gently to combine everything evenly.
- Divide the salad into meal prep containers.
- Store in the refrigerator for up to 4 days.
Notes
- Serve chilled for a refreshing meal.
- This salad is great on its own or served with tortilla chips.
- For a gluten-free option, ensure all ingredients are certified gluten-free.
- Consider this a healthy alternative to traditional meal planning services.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 90mg