Creamy Chicken and Black Bean Salad
This Creamy Chicken and Black Bean Salad is a protein-packed, flavorful dish that’s perfect for a quick lunch, light dinner, or meal prep option. It combines tender shredded chicken, fiber-rich black beans, crisp vegetables, and a creamy, tangy dressing for a refreshing and satisfying meal. Serve it on its own, in lettuce wraps, or as a filling for sandwiches or tacos.
Prep & Cook Time
Total Time: ~25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
For the Salad:
2 cups cooked and shredded chicken (rotisserie or boiled)
1 can (15 oz) black beans, drained and rinsed
½ cup corn kernels (fresh, canned, or frozen)
½ cup cherry tomatoes, halved
¼ cup red bell pepper, finely diced
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
1 small avocado, diced
½ tsp salt
¼ tsp black pepper
For the Creamy Dressing:
½ cup Greek yogurt or sour cream
2 tbsp mayonnaise (optional for extra creaminess)
1 tbsp lime juice
1 tsp honey
½ tsp garlic powder
½ tsp chili powder
½ tsp cumin
½ tsp smoked paprika
¼ tsp cayenne pepper (optional for heat)
Instructions
Step 1: Prepare the Chicken
If using pre-cooked rotisserie or leftover chicken, shred it into bite-sized pieces.
If cooking fresh, boil or pan-sear 2 chicken breasts for about 8-10 minutes until fully cooked (165°F internal temperature), then shred with forks.
Step 2: Prepare the Dressing
In a bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, and all the spices.
Adjust seasoning to taste and set aside.
Step 3: Assemble the Salad
1. In a large mixing bowl, combine shredded chicken, black beans, corn, tomatoes, red bell pepper, red onion, and cilantro.
2. Pour the creamy dressing over the salad and toss well to coat evenly.
3. Gently fold in diced avocado last to avoid it mashing too much.
Step 4: Serve & Enjoy
Serve chilled or at room temperature.
Enjoy as a standalone salad, in a lettuce wrap, as a sandwich filling, or inside tacos.
Notes & Tips
For extra crunch: Add diced cucumbers, shredded cabbage, or toasted sunflower seeds.
Make it spicy: Mix in diced jalapenos or an extra dash of cayenne pepper.
Storage: Store in an airtight container in the fridge for up to 3 days.
Dairy-Free Version: Use dairy-free yogurt or a simple olive oil-lime dressing instead.
Protein Options: Swap chicken for shredded turkey, shrimp, or tofu for a vegetarian version.
Frequently Asked Questions
1. Can I use canned chicken?
Yes, just be sure to drain and shred it well for the best texture.
2. How can I prevent the avocado from browning?
Toss the avocado with a little extra lime juice before mixing it in.
3. Can I make this ahead of time?
Yes! Prepare everything except the avocado and add it just before serving to keep it fresh.
4. Is this good for meal prep?
Definitely! Just store it in airtight containers and add avocado when ready to eat.
Nutritional Information
Calories: 350
Protein: 30g
Carbs: 28g
Fat: 12g
Fiber: 8g
Sugar: 4g
This Creamy Chicken and Black Bean Salad is a perfect blend of flavors and textures, making it a refreshing and healthy meal for any day! Enjoy it as a salad, wrap, or sandwich filling for a deliciously satisfying bite.