Southwest Chicken Salad

I love chicken salad. All kinds, with all kinds of ingredients. It is one of the best ways, in my opinion to eat leftover chicken (or turkey). A couple of weeks ago we were having some friends over and I wanted to make something that could be eaten as an appetizer but was heavy enough to be a lunch. They were coming over for dinner but getting here early to swim and relax by the pool. I didn’t want anyone starving so I decided on chicken salad. We ate it by itself and on crackers that day but you could very easily eat this on a sandwich as well. It’s made with Greek yogurt that’s flavored with garlic and onion powders so it isn’t lacking in any flavor. I like to use Greek yogurt as a substitute for  mayo but sometimes it seems like it’s missing some of the flavor. This was not. It was so yummy that it was gone very fast. Give it a shot for a quick and easy lunch or a dinner while it’s hot and you don’t want to turn on that stove.

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Southwest Chicken Salad

This southwest chicken salad is full of the flavors of the southwest like cilantro, corn and black beans! It's the perfect lunch, appetizer or easy summer dinner.

Print Recipe Rate Recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Course: Main Dish

Servings: 8

Author: Aubrey

Ingredients

• 1 rotisserie chicken chicken removed and cut into bite sized peices
• 1/4 c cilantro chopped
• 1/2 c purple onion
• 1-15 oz. can black beans drained and rinsed
• fresh corn cut from the cob of 2-3 ears
• 1 c non fat plain Greek yogurt
• 1 t salt
• 1 t pepper
• 1 t garlic powder
• 1 t onion powder

Instructions

• combine all ingredients in a large bowl
• allow to sit for at least 30 min in fridge to allow flavors to combine
• serve on bread for sandwich or crackers for an appetizer

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