Southwest Chicken Salad
Made with rotisserie chicken, black beans, corn, rotel, and a zesty dressing.
Ingredients
For the Chicken Salad
- Meat from 1 rotisserie chicken
- ½ cup black beans drained and rinsed
- ½ cup corn drained
- ½ cup Rotel well drained
- A few tablespoons chopped fresh cilantro
For the Dressing
- ½ cup mayonnaise
- 2 tablespoon sour cream
- 2 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- Salt and freshly cracked black pepper to taste
Instructions
- Add the rotisserie chicken to a food processor and pulse a few times until finely shredded. Be careful not to over-process.
- Transfer the chicken to a large mixing bowl. Add the black beans, corn, Rotel, and cilantro.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and pepper.
- Pour about half of the dressing over the chicken mixture and gently fold everything together. Add more dressing as needed until the salad reaches your preferred consistency.
- Cover and chill for at least 30 minutes before serving for the best flavor.
Notes
- Gluten-Free: Naturally gluten-free. Just check your Rotel and seasonings.
- Dairy-Free: Skip the sour cream and use dairy-free mayo.
- Pulse the chicken just until it's finely shredded, you want texture, not chicken paste.
- Drain the beans, corn, and Rotel really well so the chicken salad doesn't get watery.
- Start with about half of the dressing, then add more until it's just how you like it.
- This tastes even better after chilling for an hour or two.
Nutrition
Calories: 330kcalCarbohydrates: 8gProtein: 29gFat: 20gFiber: 2gSugar: 2g
Tried this recipe?Let me know how it was!