Lightened-Up Southwestern Inspired Chicken Salad

Chicken salad is one of my favorite meal preps, and this one is sure to please: Lightened-Up Southwestern Inspired Chicken Salad. This chicken salad packs a flavor bomb with the flavors of corn, black beans, red onion, red bell pepper, cilantro, lime juice and salsa. What's there not to love? This chicken salad is so easy to prepare, no cooking required. Thrown together in minutes, easy to make, even easier to eat, and a great way to hit those macro or calorie targets. Also, only 2 WW points per serving!

Course lunch, meal prep

Cuisine southwestern, tex mex

Keyword chicken salad

Prep Time 10

Servings

Calories 241kcal

Author Steph

Equipment

mixing bowl

Ingredients

2 chicken breasts cooked, shredded finely
1 cup red bell pepper diced
1/2 cup red onion diced
1/4 cup cilantro fresh, chopped
1/2 cup corn
1/2 cup black beans drained
1/4 cup light mayo used: Hellmans
1/4 cup plain non fat Greek yogurt used: Fage
2 tbsp salsa used: mild, Tostitos chunky salsa
1 tbsp taco seasoning
1 lime juiced

Instructions

Finely shred the cooked chicken breast (using a stand mixer or hand mixer is great for this).
To roast your own chicken breast, see blog post above for details.
Finely dice the red bell pepper and onion; chop the cilantro.
Drain and rinse the black beans.
In a mixing bowl, combine the mayo, yogurt, taco seasoning, salsa, and the juice of one lime.
Whisk to combine the dressing ingredients.
Fold in the shredded chicken, pepper, onion, cilantro, corn, and black beans.
Toss to incorporate all ingredients.

Notes

WW Points:

2 WW points per heaping cup

Click here to track this recipe in the WW app.

Nutrition