Skinny Southwest Chicken Salad
A delicious and healthy recipe for Skinny Southwest Chicken Salad. Packed with flavor, protein and fiber for an easy snack or low-carb lunch.
Servings: 6 servings
Ingredients
- 1 1/2 cups Plain Greek Yogurt
- 2 tablespoons Taco seasoning
- 2 cups shredded or diced boneless skinless chicken breast
- 2 Roma tomatoes seeded and diced
- 1 bunch green onions chopped
- 1 cup diced mini sweet peppers or 1 large bell pepper (any color)
- 15 ounce can black beans drained and rinsed
- 15 ounce can corn drained
- Salt to taste
- Black pepper to taste
- Lime juice to taste
Instructions
- Mix yogurt, taco seasoning, lime juice, salt and pepper in a small bowl and set aside while you prep the rest of your ingredients. *Adjust the salt, pepper and lime juice to your liking - taste as you go.
- Add chicken, vegetables, and beans in a large bowl. Season with a couple pinches of salt and stir to combine.
- Add yogurt mixture to the chicken and veggies and gently combine until well mixed.
- Taste and adjust seasonings as needed.
- Can be served immediately, but if possible, refrigerate for 1-3 hours to allow flavors to meld together. Can be made up to 24 hours in advance.
Notes
This is great on its own, in lettuce cups, or with tortilla chips for dipping.
If possible, make the salad at least an hour ahead of time and refrigerate until ready to serve. This will allow the flavors to blend.
Nutrition
Serving: 1cup | Calories: 233kcal | Carbohydrates: 27g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 539mg | Potassium: 623mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1555IU | Vitamin C: 58mg | Calcium: 101mg | Iron: 2mg
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