Southwest Chicken Salad with Creamy Lime Dressing

Ingredients

• 2 cups (280 g) cooked chicken, chopped
• 6 cups (280 g) romaine lettuce, chopped, washed, and dried
• 1 cup (170 g) canned black beans, rinsed and drained
• 1 cup (165 g) corn kernels
• 1 cup (150 g) cherry tomatoes, halved
• 1 medium avocado (200 g), diced
• 3 green onions (45 g), thinly sliced
• 1/4 cup (30 g) pepitas
• 1/3 cup (80 g) plain Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt

Instructions

1. Prepare the fillings. Chop the cooked chicken into small, even pieces. Rinse the black beans in a colander until the water runs clear, then shake them dry. If using frozen corn, thaw it and blot it dry. Chop the romaine into fork-friendly pieces, halve the tomatoes, and slice the green onions. Dice the avocado last and keep it separate until final assembly.
2. Make the dressing. In a large serving bowl, whisk Greek yogurt, lime juice, olive oil, chili powder, cumin, and salt until smooth. The dressing should pour slowly from a spoon but remain thick enough to cling to leaves. Whisk in 1 teaspoon water only if needed to coat the greens evenly.
3. Combine the base. Add romaine, chicken, black beans, corn, tomatoes, and green onions to the bowl with dressing. Fold with two large spoons, lifting from the bottom rather than stirring hard, until the leaves are lightly coated and the chicken is evenly distributed. Check that the beans and corn are dry enough that excess moisture has not thinned the dressing.
4. Finish the salad. Scatter avocado and pepitas over the top just before serving. Divide among four bowls and serve immediately with tortilla chips or warm tortillas, if desired. For packed lunches, store greens, dressing, avocado, and pepitas separately. Combine chicken, beans, corn, tomatoes, and green onions ahead if useful, then toss all components together just before eating.

Notes

• This recipe uses 2 cups of chicken from one rotisserie chicken. Reserve remaining meat for two additional meals, such as soup, tacos, or a casserole.
• Dark meat is a useful choice for any chicken portions you plan to freeze. It stays more forgiving after thawing than lean white meat.
• For a dairy-free dressing, use a plain unsweetened dairy-free yogurt with a thick consistency. Taste and adjust lime and salt before tossing.

Nutrition Facts