This creamy chicken salad combines tender shredded chicken, hearty black beans, sweet corn, crunchy bell peppers, and fresh cilantro in a tangy, creamy dressing. It is perfect for meal prep, quick lunches, picnics, or a protein-packed dinner.

Recipe Details

  • Prep time: 15 minutes
  • Cook time: 15–20 minutes if cooking chicken from raw
  • Total time: 15 minutes with cooked chicken
  • Servings: 4
  • Difficulty: Easy

Ingredients

For the salad

  • 3 cups (about 400 g) cooked chicken breast, shredded or diced
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (165 g) sweet corn, drained if canned
  • 1 red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped

For the creamy dressing

  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • Salt and black pepper, to taste
  • 1–2 tbsp water, if needed to thin the dressing

Instructions

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Step 1: Prepare the ingredients

Shred or dice the cooked chicken. Drain and rinse the black beans, drain the corn, and chop the bell pepper, onion, and cilantro.

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Step 2: Make the dressing

Whisk the mayonnaise, Greek yogurt, lime juice, garlic powder, cumin, paprika, salt, and pepper until smooth and creamy.

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Step 3: Combine the salad

Add the chicken, beans, corn, bell pepper, red onion, and cilantro to a large bowl. Pour over the dressing and toss until everything is evenly coated.

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Step 4: Chill and serve

Refrigerate for 20–30 minutes to let the flavors blend. Taste and adjust the lime juice, seasoning, or dressing before serving.

Nutrition Information

Estimated per serving, based on 4 servings and the quantities above. Actual values vary by chicken portion, mayonnaise brand, and ingredient measurements.

Calories

450–520

per serving

Protein

38–45 g

per serving

Carbohydrates

28–35 g

per serving

Fat

18–25 g

per serving

Nut and Allergy Information

  • Tree nuts: None required.
  • Peanuts: None required.
  • Dairy: Greek yogurt contains milk.
  • Eggs: Conventional mayonnaise usually contains eggs.
  • Soy: Some mayonnaise brands contain soybean oil.
  • Gluten: The basic ingredients are naturally gluten-free, but check labels for cross-contact and additives.

For a dairy-free version: Replace Greek yogurt with an unsweetened dairy-free alternative.

For an egg-free version: Use egg-free mayonnaise and check all ingredient labels.

Tips for the Best Results

  • Use rotisserie chicken or leftover cooked chicken to save time.
  • Rinse canned black beans well to remove excess liquid and improve flavor.
  • For a lighter dressing, replace some mayonnaise with additional Greek yogurt.
  • For extra crunch, add diced cucumber or celery just before serving.
  • For a spicy kick, add diced jalapeño, chili powder, or a dash of hot sauce.
  • Serve in lettuce cups, wraps, sandwiches, or over fresh greens.

Questions & Answers (Q&A)

Q1: Can I make this salad ahead of time?

Yes. Prepare it a day ahead and refrigerate in an airtight container. Stir before serving.

Q2: How long does it last in the refrigerator?

Generally, 3–4 days when promptly refrigerated at 4°C (40°F) or below. Do not leave it at room temperature for more than 2 hours, or 1 hour in temperatures above 32°C (90°F).

Q3: Can I use canned chicken?

Yes. Drain it well and flake it with a fork before mixing.

Q4: Can I make this salad without mayonnaise?

Yes. Use extra Greek yogurt with a little lime juice and seasoning. The dressing will be tangier and lower in fat.

Q5: Is this recipe good for meal prep?

Absolutely. Divide it into individual containers for convenient lunches. Keep it chilled until ready to eat.

Q6: Is this salad low-carb?

Not particularly. Black beans and corn contribute carbohydrates. For a lower-carb variation, reduce both and add more chicken, cucumber, or bell pepper.

Q7: Can I use frozen corn?

Yes. Thaw and drain it first. You can also lightly char the corn in a skillet for extra flavor.

Q8: What can I use instead of cilantro?

Fresh parsley or sliced green onions work well if you do not enjoy cilantro.

Q9: Can I freeze this salad?

Freezing is not recommended because the creamy dressing can separate and the vegetables may become watery after thawing.

Q10: How can I increase the protein further?

Add more cooked chicken or use a little extra Greek yogurt in the dressing. The exact protein content will depend on the quantities used.

Enjoy this creamy, colorful chicken salad for an easy lunch or make-ahead meal! It combines lean protein, fiber-rich beans, sweet corn, and fresh vegetables in one satisfying dish.