Zesty Southwest Chicken Salad (Print Version)

# Ingredients:

→ Main Salad

01 - 2 cups cooked chicken breast, shredded or chopped
02 - 1 can (15 oz) black beans, rinsed and drained
03 - 1 cup corn kernels, fresh, canned, or thawed frozen
04 - 1 red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1 avocado, diced
07 - 1/2 cup cherry tomatoes, halved
08 - 1/4 cup fresh cilantro, chopped
09 - 1/3 cup shredded cheddar or Mexican blend cheese

→ Dressing

10 - 1/4 cup sour cream or Greek yogurt
11 - 2 tablespoons lime juice
12 - 1 tablespoon olive oil
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon chili powder
15 - Salt, to taste
16 - Pepper, to taste

→ Optional Garnish

17 - Tortilla strips or crushed tortilla chips

# Instructions:

01 - In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, olive oil, cumin, chili powder, salt, and pepper until smooth.
02 - In a large mixing bowl, add chicken, black beans, corn, diced red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
03 - Pour the prepared dressing over the ingredients and gently toss until well coated.
04 - Sprinkle cheese on top and finish with tortilla strips or chips if using. Serve immediately or chill until ready to enjoy.

# Notes:

01 - Store the dressing separately for meal prep and add it just before serving to keep the salad fresh.
02 - Add a jalapeño for extra spice or replace chicken with grilled shrimp or tofu for variety.
03 - This salad also works well in wraps or as a taco filling.

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