Mexican Chicken Salad Recipe With Cottage Cheese Dressing
A creamy, high-protein Mexican chicken salad recipe made with shredded chicken, black beans, corn, red bell pepper, cilantro, and a lighter cottage cheese dressing. Serve it as a salad, lettuce wrap, bowl, or scoopable lunch.
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Lunch
Ingredients
For The Salad
- 3 cups cooked shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
For The Cottage Cheese Dressing
- 1 cup cottage cheese, blended until smooth
- 2 tablespoons mayonnaise
- Juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Add the shredded chicken, black beans, corn, diced red bell pepper, diced red onion, and chopped cilantro to a large mixing bowl. Gently toss to combine.
- Add the cottage cheese to a blender or food processor and blend until smooth.
- Add the mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Blend again until creamy and fully combined.
- Pour the cottage cheese dressing over the chicken mixture.
- Stir until the salad ingredients are evenly coated with the dressing.
- Cover and refrigerate for at least 30 minutes before serving.
- Serve chilled in lettuce cups, over romaine, in a wrap, as a bowl, or with tortilla chips.
Notes
- Use rotisserie chicken, leftover shredded chicken, or meal-prepped chicken.
- For a lower-carb version, reduce or omit the corn and black beans.
- For extra heat, add jalapeño, hot sauce, chipotle powder, or salsa.
- Add avocado right before serving so it stays fresh.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Find it online: https://reachwellth.com/mexican-chicken-salad-recipe/