Creamy Fiesta Chicken Salad

This creamy Fiesta Chicken Salad is packed with shredded chicken, black beans, sweet corn, crunchy peppers, and fresh herbs tossed in a zesty creamy dressing. It’s the perfect no-cook meal for lunches, parties, taco nights, or meal prep!

Ingredients

• 3 cups cooked shredded chicken
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, minced (optional)
• 1/4 cup fresh cilantro, chopped

Creamy Dressing

• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1 tsp taco seasoning
• 1/2 tsp garlic powder
• Salt & black pepper to taste

Instructions

1. In a large bowl, combine shredded chicken, black beans, corn, bell pepper, onion, jalapeño, and cilantro.
2. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, taco seasoning, garlic powder, salt, and pepper.
3. Pour the dressing over the chicken mixture and stir until everything is evenly coated.
4. Chill for at least 30 minutes before serving for the best flavor.
5. Serve with tortilla chips, inside wraps, sandwiches, tacos, or over lettuce.

Tips

• Add avocado right before serving.
• Use rotisserie chicken for a faster recipe.
• Sprinkle crushed tortilla chips on top for extra crunch.
• Keeps well in the fridge for up to 3 days.

Calories: ~420 per serving
Prep Time: 15 minutes
Servings: 6