Cottage Cheese Fiesta Chicken Salad
A vibrant and refreshing salad combining tender shredded chicken, black beans, corn, and fresh veggies with a creamy, zesty cottage cheese dressing. Perfect for a healthy lunch or picnic treat.
Servings: 4 servings
Calories: 240kcal
Ingredients
- 3 cups cooked shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen, thawed)
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 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 and black pepper, to taste
Instructions
- Combine the salad ingredients: In a large mixing bowl, add the cooked shredded chicken, black beans, corn, diced red bell pepper, diced red onion, and chopped fresh cilantro. Gently toss to distribute everything evenly.
- Prepare the dressing: Place the cottage cheese in a blender or food processor. Blend until it becomes smooth and creamy, scraping down the sides as needed.
- Add flavor to the dressing: To the blended cottage cheese, add mayonnaise, freshly squeezed lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Blend again until the dressing is fully combined and creamy.
- Toss salad with dressing: Pour the creamy dressing over the chicken and vegetable mixture. Toss everything gently but thoroughly until each bite is coated with the luscious dressing.
- Chill for best flavor: Cover the bowl and refrigerate the salad for at least 20 minutes. This chilling step helps the flavors meld beautifully, enhancing the overall taste.
- Serve: Enjoy the Cottage Cheese Fiesta Chicken Salad cold—either scooped into crisp lettuce wraps, over a bed of fresh greens, or simply on its own for a satisfying meal.
Notes
Use rotisserie chicken for convenience
Add avocado for extra creaminess
Refrigerate leftovers for up to 2 days
Add avocado for extra creaminess
Refrigerate leftovers for up to 2 days