Ingredients
Chicken
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2 lb (900 g) boneless, skinless chicken breasts
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon ground cumin
Or: Use about 4 cups (600 g) cooked, shredded chicken if you already have cooked chicken.
Vegetables & Mix-ins
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1 cup (165 g) sweet corn, drained
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1 cup (170 g) black beans, drained and rinsed
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1 medium tomato, diced
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½ cup (75 g) red onion, finely diced
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½ cup (75 g) green bell pepper, finely diced
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¼ cup (15 g) fresh cilantro, chopped
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1 small jalapeño, finely chopped — optional
Creamy Dressing
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¾ cup (180 g) mayonnaise
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½ cup (120 g) sour cream or plain Greek yogurt
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2 tablespoons fresh lime juice
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1 teaspoon chili powder
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½ teaspoon ground cumin
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon black pepper
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1–2 tablespoons hot sauce, optional
Instructions
1. Cook the chicken
Season the chicken breasts with salt, black pepper, garlic powder and cumin.
Place them in a pot and cover with water. Bring to a gentle simmer and cook until the chicken reaches 165°F / 74°C internally, usually about 12–20 minutes depending on thickness.
Remove the chicken and let it cool.
2. Shred the chicken
Once cool enough to handle, shred the chicken with two forks or chop it into small bite-sized pieces.
You want fairly small pieces so that every spoonful contains chicken and vegetables.
3. Prepare the vegetables
Drain and rinse the black beans.
Dice the:
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Tomato
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Red onion
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Green bell pepper
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Jalapeño, if using
Chop the cilantro.
4. Make the creamy dressing
In a separate bowl, combine:
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Mayonnaise
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Sour cream or Greek yogurt
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Lime juice
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Chili powder
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Cumin
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Garlic powder
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Salt
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Black pepper
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Hot sauce, if using
Whisk until smooth and creamy.
5. Combine everything
Add the shredded chicken to a large mixing bowl.
Add:
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Corn
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Black beans
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Tomato
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Red onion
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Bell pepper
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Cilantro
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Jalapeño
Pour the dressing over everything.
6. Mix gently
Fold everything together until the chicken and vegetables are evenly coated.
Don’t overmix, or the vegetables and chicken can become mushy.
7. Chill
Cover and refrigerate for at least 30 minutes.
This allows the lime, spices and creamy dressing to blend with the chicken.
8. Taste and adjust
Before serving, taste the salad.
Add more:
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Lime juice for freshness
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Salt for seasoning
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Chili powder for Mexican-style flavor
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Hot sauce for heat
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Mayonnaise or sour cream if you want it creamier
How to Serve
Serve chilled with:
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Tortilla chips
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Corn chips
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Crackers
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Tostadas
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Lettuce cups
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Sandwich bread
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Tortillas/wraps
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Avocado
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Extra cilantro and lime wedges
For the presentation shown in your image, spoon the chicken salad into a clear serving container and place a portion on a wooden board or plate with tortilla chips around it.
Nut Information
The basic recipe is naturally nut-free.
However, if you have a nut allergy, check the labels of:
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Mayonnaise
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Sour cream/Greek yogurt
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Tortilla chips
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Crackers
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Hot sauce
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Seasoning blends
Look for statements such as “may contain nuts” or “processed in a facility that also processes tree nuts/peanuts.”
Main Allergens
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Egg: Mayonnaise usually contains egg.
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Milk: Sour cream contains dairy.
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Gluten: The salad itself can be gluten-free, but some tortilla chips, crackers, seasonings or sauces may contain gluten.
For a dairy-free version, use dairy-free sour cream or an additional mayonnaise-based dressing.
Q/S — Quick Questions & Substitutions
Q: Can I use leftover chicken?
Yes. Rotisserie chicken or leftover roasted chicken works very well. Use approximately 4 cups shredded chicken.
Q: Can I make it spicy?
Yes. Add jalapeño, cayenne pepper, extra chili powder or hot sauce.
Q: Can I make it less spicy?
Leave out the jalapeño and hot sauce and use mild chili powder.
Q: Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt gives the salad a slightly lighter, tangier dressing.
Q: How long does it keep?
Keep it refrigerated in an airtight container and use within 3–4 days. Don’t leave the salad at room temperature for extended periods.
Q: Can I make it ahead?
Yes. Making it a few hours ahead is ideal because the flavors have time to develop.
Q: Can I freeze it?
Freezing is not recommended because the mayonnaise/sour-cream dressing can separate and become watery after thawing.
Approximate Nutrition
Per serving, assuming 8 servings: 350–400 calories, approximately 30–35 g protein, with the exact amount depending heavily on the mayonnaise, chicken and serving size.