Ingredients
Salad
- 5-6 cups cooked chicken, shredded (roughly 30 oz) (1 whole Sam’s Club rotisserie chicken)
- 1 – 15 ounce can black beans, drained and rinsed
- 1 – 10 ounce can petite diced tomatoes with chilies, drained well
- ¼ cup finely diced red onion
- 1 – 15 ounce can corn, drained well
- 1 cup finely shredded pepper Jack cheese (4 ounce block)
- 1 medium-large ripe avocado, peeled and diced
Dressing
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- ½ cup cilantro leaves, packed
- 2 tablespoons lime juice
- 2 tablespoons taco seasoning
- ½ teaspoon table salt, plus more if needed
- ½ teaspoon pepper, plus more if needed
Instructions
- Combine the salad ingredients: In a large bowl, mix the shredded chicken, black beans, diced tomatoes, corn, red onion, and shredded pepper Jack cheese. Set aside while preparing the dressing.
- Prepare the cilantro-lime dressing: Place the mayonnaise, Greek yogurt, cilantro leaves, lime juice, and taco seasoning in a food processor. Pulse until the mixture is smooth and well combined, forming a creamy dressing.
- Mix dressing with salad: Pour the cilantro dressing into the bowl with the chicken mixture. Stir thoroughly until every ingredient is evenly coated.
- Season and chill: Taste the salad and season with salt and pepper to preference. Refrigerate the salad for a few hours to allow the flavors to meld and develop.
- Add avocado and serve: Just before serving, gently fold in the diced avocado chunks. Serve the salad as a filling for wraps or sandwiches, or enjoy it simply as a salad on its own.
Notes
- The creamy cilantro-lime dressing is essential for balancing flavors—don’t hesitate to use it generously.
- If you dislike cilantro, reduce its quantity or omit it, or substitute with a lime vinaigrette made from olive oil, lime juice, and cumin.
- Ensure canned vegetables like black beans, tomatoes, and corn are drained and patted dry to avoid watery salad.
- Add fresh chopped jalapeños or extra red onion for more heat and flavor boost.
- Using all Greek yogurt in the dressing increases protein content and creates a more filling salad.
- Prepare the salad in advance but add avocado right at serving time to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
