High Protein Southwest Chicken Salad by @cookinwithmima

15 min

6 servings

🍗

280 g

Rotisserie chicken

🌽

130 g

Corn

🫘

170 g

Black beans

🫑

90 g

Bell pepper

🌶️

22 ml

Jalapeño pepper

🥬

50 g

Celery

🧅

80 g

Onions

🥣

120 g

Greek yogurt

🥚

120 ml

Mayo

🧂

30 g

Southwest taco seasoning

🫙

1.5 g

Cumin powder

🍋

30 ml

Lemon

🫒

15 ml

Olive oil

💧

30 ml

Water

🫑

1

Chipotle pepper

⚫

1 g

Black pepper

🌿

8 g

Cilantro

🧄

5 g

Garlic

🧂

1.5 g

Salt

  1. Dice
    • rotisserie chicken
    • bell pepper
    • celery

    Dice the rotisserie chicken, bell pepper, celery, and onion into small bite-size pieces. Finely chop the jalapeño and cilantro, then mince the garlic.

  2. Add
    • Greek yogurt
    • mayo
    • Southwest taco seasoning

    Add the Greek yogurt, mayo, Southwest taco seasoning, ground cumin, lemon juice, olive oil, water, canned chipotle pepper, black pepper, cilantro, garlic, and salt to the blender. Blend until the dressing is smooth and creamy.

  3. Place
    • rotisserie chicken
    • corn
    • black beans

    Place the diced rotisserie chicken, corn, black beans, bell pepper, jalapeño pepper, celery, and onion in a large mixing bowl. Pour all of the blended dressing over the salad ingredients.

  4. Fold
    • salt

    Fold the salad gently until every ingredient is evenly coated with dressing. Taste and add more salt if needed.

  5. Serve
    • Rotisserie chicken

    Serve immediately, or transfer the chicken salad to an airtight container. Refrigerate before serving cold in sandwiches, lettuce wraps, or with crackers or pita chips.

High Protein Southwest Chicken Salad by @cookinwithmima

15 min

6 servings

🍗

280 g

Rotisserie chicken

🌽

130 g

Corn

🫘

170 g

Black beans

🫑

90 g

Bell pepper

🌶️

22 ml

Jalapeño pepper

🥬

50 g

Celery

🧅

80 g

Onions

🥣

120 g

Greek yogurt

🥚

120 ml

Mayo

🧂

30 g

Southwest taco seasoning

🫙

1.5 g

Cumin powder

🍋

30 ml

Lemon

🫒

15 ml

Olive oil

💧

30 ml

Water

🫑

1

Chipotle pepper

⚫

1 g

Black pepper

🌿

8 g

Cilantro

🧄

5 g

Garlic

🧂

1.5 g

Salt

Preparation Steps

  1. Step 1/5

    Dice the rotisserie chicken, bell pepper, celery, and onion into small bite-size pieces. Finely chop the jalapeño and cilantro, then mince the garlic.

    🍗rotisserie chicken
    🫑bell pepper
    🥬celery
    🧅onion
    🌶️jalapeño pepper
    🌿cilantro
    🧄garlic
    🪵cutting board
    🔪chef's knife

  2. Step 2/5

    Add the Greek yogurt, mayo, Southwest taco seasoning, ground cumin, lemon juice, olive oil, water, canned chipotle pepper, black pepper, cilantro, garlic, and salt to the blender. Blend until the dressing is smooth and creamy.

    🥣Greek yogurt
    🥚mayo
    🧂Southwest taco seasoning
    🫙ground cumin
    🍋lemon juice
    🫒olive oil
    💧water
    🍳canned chipotle pepper
    ⚫black pepper
    🌿cilantro
    🧄garlic
    🧂salt
    🥄measuring cups
    🥄measuring spoons
    🍋citrus juicer
    🧄garlic press

  3. Step 3/5

    Place the diced rotisserie chicken, corn, black beans, bell pepper, jalapeño pepper, celery, and onion in a large mixing bowl. Pour all of the blended dressing over the salad ingredients.

    🍗rotisserie chicken
    🌽corn
    🫘black beans
    🫑bell pepper
    🌶️jalapeño pepper
    🥬celery
    🧅onion
    🥣large mixing bowl
    🥄rubber spatula

  4. Step 4/5

    Fold the salad gently until every ingredient is evenly coated with dressing. Taste and add more salt if needed.

    🧂salt
    🥣large mixing bowl
    🥄rubber spatula

  5. Step 5/5

    Serve immediately, or transfer the chicken salad to an airtight container. Refrigerate before serving cold in sandwiches, lettuce wraps, or with crackers or pita chips.

    🫙airtight container
    🥄rubber spatula

Composition

Ingredients

Types

Meat, Vegetables, Legumes, Dairy, Seasonings, Oils, Liquids, Herbs

Ingredients

Rotisserie chicken, Corn, Black beans, Bell pepper, Jalapeño pepper, Celery, Onions, Greek yogurt, Mayo, Southwest taco seasoning, Cumin powder, Lemon, Olive oil, Water, Chipotle pepper, Black pepper, Cilantro, Garlic, Salt

Notes

Rotisserie chicken (diced), Jalapeño pepper (chopped, 1-2 tbsp), Celery (diced), Onions (petite diced), Greek yogurt (for the dressing), Mayo (any preferred, for the dressing), Southwest taco seasoning (for the dressing), Cumin powder (for the dressing), Lemon (juice of, for the dressing), Olive oil (for the dressing), Water (for the dressing), Chipotle pepper (from can, use less for less spice, for the dressing), Black pepper (for the dressing), Cilantro (for the dressing), Garlic (1-2 cloves, for the dressing), Salt (to taste, for the dressing)

Allergens

Celery, Milk

Dietetics

Dietary regimen

to inform

Calories

325 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 22g, Dietary Fiber: 6g, Fat: 17g, Saturated Fat: 3.5g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 105mg, Iron: 2.2mg, Potassium: 500mg, Sodium: 680mg

Vitamins

Vitamin A: 450IU, Vitamin C: 28mg, Vitamin B6: 0.45mg, Vitamin B12: 0.35mcg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

5 steps

Equipments

Utensils

cutting board, chef's knife, measuring cups, measuring spoons, large mixing bowl, small bowl, whisk, rubber spatula, citrus juicer, garlic press, airtight container

Appliances

Blender, Refrigerator

Type

Type

Type Of Dish

Salad, Main Course, Side Dish

Occasions

Lunch, Dinner, Meal Prep, Potluck, Picnic

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

American, Mexican

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Crunchy, Chunky, Tender

Flavors

Smoky, Spicy, Tangy, Savory, Herby, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep below 90°F (32°C),Discard after 60 min if above 90°F (32°C)), fridge : 3 days (Store in a sealed airtight container,Keep at or below 40°F (4°C),Stir before serving if separation occurs), freezer : (Not recommended because the yogurt-mayonnaise dressing and vegetables may become watery after thawing)