15-Minute South of the Border Chicken Salad
Creamy chicken salad with whipped cream cheese and Greek yogurt base, seasoned with taco spices and fresh cilantro. Features shredded chicken breast, black beans, sweet corn, and red onion for a light, protein-rich side dish with Southwestern flavors.
Ingredients
- 3 tbsp whipped cream cheese
- 2 tbsp fat-free plain Greek yogurt
- 1 tbsp fresh cilantro, chopped
- 1 ½ tsp taco seasoning
- 6 oz cooked skinless chicken breast, chopped or shredded
- ⅓ cup frozen sweet corn kernels, thaweddiced bell pepperequalvegetables
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- ¼ cup canned black beans, drained and rinsed
- 2 tbsp red onion, finely chopped
Instructions
- 1
Combine cream cheese, yogurt, cilantro, and taco seasoning in a large bowl and mix until uniform.
- 2
Add chicken, corn, black beans, and red onion. Stir until coated.
Tips
Reserve extra cilantro for topping if desired.
Good to Know
Refrigerate in an airtight container up to 3 days.
Prepare through step 1 up to 1 day ahead. Add remaining ingredients just before serving to prevent sogginess.
Serve chilled or at room temperature as a main or side dish.
Common Mistakes
Do not mix too far in advance to avoid the salad becoming watery from released vegetable moisture.
Do not skip rinsing canned beans to avoid excess sodium and starch.
Substitutions
Dairy-Free Swaps
General Alternatives
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