Ingredients
For the chicken salad
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3 cups cooked, shredded chicken (about 450 g)
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1 can (15 oz / 425 g) black beans, drained and rinsed
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1½ cups sweet corn, drained if canned
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1 red bell pepper, finely diced
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½ small red onion, finely chopped
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¼ cup fresh cilantro, chopped
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½ cup shredded cheddar cheese, optional
For the creamy dressing
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½ cup mayonnaise
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¼ cup sour cream or plain Greek yogurt
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2 tbsp fresh lime juice
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1 tsp Dijon mustard, optional
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1 tsp garlic powder
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1 tsp ground cumin
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½ tsp smoked paprika
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½ tsp chili powder
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¼ tsp black pepper
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Salt, to taste
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1–2 tbsp water, if needed to thin the dressing
Instructions
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Prepare the chicken: Cook chicken breasts in a skillet or use ready-cooked rotisserie chicken. Let the chicken cool slightly, then shred it with two forks.
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Prepare the vegetables: Drain and rinse the black beans. Drain the corn if using canned corn. Dice the red bell pepper and finely chop the red onion and cilantro.
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Make the dressing: In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, optional Dijon mustard, garlic powder, cumin, smoked paprika, chili powder, black pepper, and salt.
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Combine the salad: Add shredded chicken, black beans, corn, bell pepper, red onion, cilantro, and optional cheddar cheese to the bowl.
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Toss thoroughly: Gently mix until the chicken and vegetables are evenly coated with the creamy dressing. Add a little water if the dressing is too thick.
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Chill: Cover and refrigerate for 20–30 minutes to allow the flavors to blend.
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Taste and adjust: Add extra lime juice, salt, pepper, or chili powder as desired.
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Serve: Garnish with extra cilantro and serve chilled in bowls, wraps, sandwiches, or lettuce cups.
Nutrition Information
Estimated per serving, based on 6 servings with mayonnaise and sour cream, without optional cheddar.
| Nutrient | Approximate amount |
|---|---|
| Calories | 330–420 kcal |
| Protein | 28–35 g |
| Carbohydrates | 22–30 g |
| Total fat | 13–21 g |
| Saturated fat | 3–6 g |
| Fiber | 5–8 g |
| Sugar | 3–6 g |
| Sodium | 400–750 mg |
Nutrition varies depending on the chicken, dressing brands, and optional cheese.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in this recipe.
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Dairy: Sour cream and optional cheddar contain milk. Use dairy-free alternatives if needed.
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Eggs: Regular mayonnaise usually contains eggs.
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Soy: Some mayonnaise brands contain soybean oil.
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Gluten: The listed ingredients are generally gluten-free, but check packaged seasonings and mustard for additives or cross-contact warnings.
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Allergy precautions: Check every ingredient label and avoid cross-contact if preparing food for someone with a serious allergy.
Q/S — Questions & Tips
Q: Can I use rotisserie chicken?
Yes! Rotisserie chicken saves time and adds flavor. Remove the skin and bones before shredding.
Q: Can I make it without mayonnaise?
Yes. Replace the mayonnaise with plain Greek yogurt for a tangier, higher-protein dressing, or use a suitable dairy-free dressing.
Q: Can I use fresh or frozen corn?
Absolutely. Cook frozen corn and let it cool before mixing. Fresh cooked corn also works well.
Q: How can I make it spicy?
Add diced jalapeños, cayenne pepper, extra chili powder, or a dash of hot sauce.
Q: Can I prepare it ahead of time?
Yes. Prepare it up to one day ahead and keep it covered in the refrigerator. Add the cilantro just before serving for the freshest flavor.
Q: How should I store leftovers?
Refrigerate within 2 hours in an airtight container and consume within 3–4 days. Keep it cold when serving outdoors.
Q: Can I freeze this salad?
Freezing is not recommended because mayonnaise-based dressing can separate and the vegetables may become watery after thawing.
Q: What can I serve it with?
Serve it with tortilla chips, toasted bread, lettuce cups, wraps, crackers, or a simple green salad.
Chef’s tip: Rinse and drain the black beans thoroughly, and allow the chicken and cooked corn to cool before adding the dressing. This keeps the salad creamy rather than watery.