Ingredients
Salad Ingredients
- 2 cups shredded rotisserie chicken
- 1 can black beans, drained and rinsed
- 1 can sweet corn, drained (or frozen thawed corn)
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 jalapeño, seeded and diced
- 4 green onions, diced (include green and white parts)
- 1/4 cup cilantro, chopped
Chipotle Honey Lime Dressing
- 1/2 cup Greek yogurt
- 1/3 cup mayonnaise
- Juice and zest of 1 lime
- 2 tablespoons chipotle adobo sauce (from jarred chipotle peppers)
- 2 teaspoons honey
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Prepare the Dressing: In a bowl, combine the Greek yogurt, mayonnaise, lime juice and zest, chipotle adobo sauce, honey, chili powder, paprika, cumin, salt, and freshly cracked black pepper. Whisk everything together until smooth and creamy. Taste and adjust the seasoning if necessary to balance the heat and acidity.
- Combine Salad Ingredients: In a large mixing bowl, add the shredded rotisserie chicken, drained black beans, sweet corn, diced red and green bell peppers, diced jalapeño, chopped green onions, and cilantro. Gently mix to distribute ingredients evenly.
- Toss With Dressing: Pour the prepared chipotle honey lime dressing over the salad ingredients. Toss thoroughly until all components are well coated with the creamy dressing.
- Chill and Serve: Cover the salad tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature as desired.
Notes
- Storage: Store the salad in an airtight container in the refrigerator for up to 4 days. This salad is not suitable for freezing as the texture and flavors may degrade.
- Meal Prep Containers: Ideal options include cups with lids and spoons or dual-compartment containers to keep salad and dippers separate until ready to eat.
- Chipotle Adobo Sauce: Adjust amount based on your preferred spice level; remove seeds from chipotle peppers to reduce heat if desired.
- Make Ahead Tip: Prepare dressing in advance and keep refrigerated in a sealed container for up to 3 days for convenience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
- Diet: Gluten Free
