Description
A vibrant and nutritious salad featuring tender shredded chicken, crunchy vegetables, and a creamy yogurt dressing, perfect for any occasion.
Ingredients
Scale
- 1 lb. chicken breast (cooked, shredded, and chopped small)
- ½ cup carrot (grated, press out moisture)
- ½ cup zucchini (grated, press out moisture)
- ½ cup red bell pepper (diced small)
- ⅓ cup red onion (diced small)
- ¼ cup jalapeño (remove seeds and veins, finely diced)
- 1 ear corn (grilled, remove kernels)
- 3–4 tablespoons Italian parsley (chopped small)
- ½ cup 0% Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons lime juice (fresh squeezed)
- 2 tablespoons mild diced green chilis (canned, with juice)
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- A few turns cracked black pepper (to taste)
- A dash kosher salt (to taste, about ¾ – 1 teaspoon)
Instructions
- Prep the Chicken: Shred your cooked chicken breast into bite-sized pieces.
- Prep the Vegetables: Grate the carrot and zucchini, pressing out excess moisture. Dice the red bell pepper and onion.
- Combine the Dressing: In a medium bowl, mix the Greek yogurt, mayonnaise, lime juice, green chilis, cumin, chili powder, garlic powder, black pepper, and kosher salt. Whisk until smooth.
- Assemble: In a large mixing bowl, combine the shredded chicken, prepared vegetables, and chopped parsley. Pour the dressing over and gently toss.
Notes
For maximum freshness, prepare chicken and vegetables ahead of time and mix with the dressing just before serving. Customize with seasonal vegetables or additional proteins if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg