Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed)
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the chicken by shredding or dicing cooked chicken breast into bite-sized pieces.
- In a large bowl, combine the chicken, black beans, corn, red bell pepper, red onion, and cilantro. Toss gently.
- In a separate bowl, mix sour cream, mayonnaise, lime juice, chili powder, cumin, garlic powder, paprika, salt, and black pepper until smooth.
- Pour the dressing over the chicken mixture and fold until evenly coated.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to blend.
- Serve chilled as a salad, sandwich filling, or with crackers.
Notes
- Rotisserie chicken works well and saves time.
- For a lighter version, substitute Greek yogurt for sour cream or mayonnaise.
- Add jalapeños or cayenne pepper for extra heat.
- Mix in diced avocado just before serving for added creaminess.
- Store in the refrigerator for up to 3 days.
- Stir before serving and refresh with lime juice if needed.
- Do not freeze, as the dressing may separate.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwest
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
