Great recipe @cookin.em
Great recipe @cookin.em 😋 is a easy American recipe that serves 4. 350 calories per serving. Recipe by The Plant Slant on YouTube.
Prep: 20 min | Cook: PT0M | Total: 35 min
Cost: $9.65 total, $2.41 per serving
Ingredients
- 1 can Black Beans (rinsed and drained)
- 0.5 can Corn (rinsed and drained)
- 1 cup Red Bell Pepper (diced)
- 0.5 cup Green Bell Pepper (diced)
- 0.5 small Red Onion (diced)
- 2 cup Shredded Chicken (pre‑cooked, shredded)
- 0.5 cup Mexican Cheese (cubed; cheddar or Monterey Jack work well)
- 2 tablespoon Fresh Cilantro (chopped)
- 3 tablespoon Greek Yogurt (plain, full‑fat or low‑fat)
- 3 tablespoon Mayonnaise (regular)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Honey (optional, for a touch of sweetness)
- 1 teaspoon Hot Sauce (adjust to taste)
- 1 teaspoon Seasoning Blend (e.g., cumin, chili powder, salt, pepper)
Instructions
Dice the vegetables
Using a cutting board and chef's knife, dice the red bell pepper, green bell pepper, and half a small red onion into bite‑size pieces. Roughly chop the cilantro.
Time: PT5M
Rinse beans and corn
Open the can of black beans and the can of corn. Rinse each under cold water in a colander and let drain well.
Time: PT3M
Combine main ingredients
In the large mixing bowl, add the rinsed black beans, drained corn, diced peppers, diced onion, shredded chicken, cubed Mexican cheese, and chopped cilantro.
Time: PT2M
Prepare the dressing
In a small bowl, whisk together Greek yogurt, mayonnaise, fresh lime juice, honey, hot sauce, and the seasoning blend until smooth.
Time: PT3M
Dress the salad
Pour the dressing over the salad mixture. Using salad tongs or a large spoon, toss gently until everything is evenly coated.
Time: PT2M
Final taste check
Give the salad a quick taste. Adjust seasoning with extra salt, lime juice, or hot sauce if desired.
Time: PT1M
Serve or chill
Serve immediately, or cover and refrigerate for up to 2 hours to let flavors meld.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 8 g
Dietary info: Gluten-Free, High-Protein, Low-Carb
Allergens: Dairy, Eggs
Ingredient Substitutions
- Instead of Black Beans: Canned kidney beans, Canned pinto beans
- Instead of Corn: Frozen corn, Fresh corn kernels
- Instead of Red Bell Pepper: Yellow bell pepper
- Instead of Green Bell Pepper: Green zucchini
- Instead of Red Onion: White onion, Shallots
- Instead of Shredded Chicken: Rotisserie chicken, Canned chicken
- Instead of Mexican Cheese: Cheddar cheese, Monterey Jack
- Instead of Fresh Cilantro: Fresh parsley
- Instead of Greek Yogurt: Plain regular yogurt, Plant‑based yogurt
- Instead of Mayonnaise: Vegan mayo
- Instead of Lime Juice: Lime zest + a splash of water
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Hot Sauce: Sriracha, Chipotle sauce
- Instead of Seasoning Blend: Taco seasoning
Equipment Needed
- Large Mixing Bowl
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Can Opener
- Salad Tongs or Large Spoon
Critical Steps — Do Not Skip
- Rinsing and draining the canned beans and corn to reduce excess sodium and prevent a watery salad.
- Whisking the dressing until smooth to ensure the yogurt and mayo emulsify properly.
- Tossing the salad gently but thoroughly so every bite is coated with dressing.
Chef Tips from the Video
- Add a pinch of smoked paprika to the dressing for a deeper smoky flavor.
- Zest the lime before juicing and toss the zest into the salad for extra citrus aroma.
- Use a mix of cheddar and Monterey Jack for a richer cheese texture.
Troubleshooting
Salad becomes soggy after sitting.
Drain any excess liquid from beans and corn thoroughly, and keep the dressing separate until ready to serve.
Dressing is too thick.
Thin with a teaspoon of water, extra lime juice, or a splash of milk/yogurt until desired consistency.
Not enough flavor.
Add a pinch more salt, a dash of extra lime juice, or increase hot sauce to brighten the taste.
Storage
Refrigerator: Store in an airtight container for 3–4 days. Keep dressing separate if storing longer than 2 hours.
Freezer: Not recommended; texture of vegetables and cheese will degrade.
Room temperature: Leave out at room temperature for up to 2 hours; after that, refrigerate.
Make-Ahead Tips
- Prep all vegetables and store them in separate airtight containers for up to 2 days.
- Make the dressing a day ahead; it keeps well refrigerated and flavors develop.
- Combine the salad and dressing just before serving to maintain crispness.
Frequently Asked Questions
What is the cultural significance and history of Southwest Chicken Salad in American cuisine?
Southwest Chicken Salad reflects the fusion of Mexican-inspired ingredients—black beans, corn, cilantro, and lime—with classic American convenience foods like shredded rotisserie chicken. It became popular in the U.S. as a quick, protein‑rich lunch option that captures the bright flavors of the Southwest region.
What are the traditional regional variations of Southwest Chicken Salad in the United States?
In Texas, the salad often includes sliced avocado and a smoky chipotle dressing. In California, you might find added quinoa or kale for extra nutrition. Some Southern versions swap Mexican cheese for pepper jack or add pickled jalapeños for extra heat.
How is Southwest Chicken Salad traditionally served in the Southwest United States?
It is commonly served chilled in a large bowl, sometimes over a bed of mixed greens or with tortilla chips on the side. It can also be scooped into lettuce cups for a low‑carb handheld option.
What occasions or celebrations is Southwest Chicken Salad traditionally associated with in American culture?
The salad is a popular potluck and picnic dish because it can be made ahead and travels well. It’s also a go‑to for casual weekend barbecues, game‑day gatherings, and quick weekday lunches.
What authentic traditional ingredients for Southwest Chicken Salad are essential versus acceptable substitutes?
Essential ingredients include black beans, corn, bell peppers, lime juice, and a creamy dressing. Acceptable substitutes are canned pinto beans for black beans, frozen corn, or using a plant‑based cheese if dairy is avoided.
What other American dishes pair well with Southwest Chicken Salad?
It pairs nicely with grilled corn on the cob, cilantro‑lime rice, or warm flour tortillas. For a heartier meal, serve alongside grilled fish tacos or a side of black‑bean soup.
What makes Southwest Chicken Salad special or unique in American cuisine?
The combination of a creamy Greek‑yogurt mayo dressing with bright lime acidity and the protein‑rich mix of beans and chicken creates a balanced, satisfying dish that feels both indulgent and health‑forward.
What are the most common mistakes to avoid when making Southwest Chicken Salad?
Common errors include not rinsing the canned beans and corn, overdressing the salad, and letting the salad sit too long before serving, which can make it soggy. Also, over‑mixing can break up the cheese cubes.
Why does this Southwest Chicken Salad recipe use Greek yogurt and mayo together instead of just one?
Greek yogurt adds tangy protein and a lighter texture, while mayo provides richness and helps emulsify the dressing. Together they create a balanced creaminess without being overly heavy.
Can I make Southwest Chicken Salad ahead of time and how should I store it?
Yes. Prepare the vegetables and dressing separately and store them in airtight containers in the refrigerator. Combine them no more than 2 hours before serving to keep the vegetables crisp.
What does the YouTube channel The Plant Slant specialize in?
The Plant Slant focuses on plant‑forward, whole‑food recipes that are nutritious, flavorful, and often incorporate convenient shortcuts for busy home cooks. The channel emphasizes balanced meals with plenty of vegetables, legumes, and lean proteins.
How does the YouTube channel The Plant Slant's approach to American salad recipes differ from other cooking channels?
The Plant Slant blends classic American comfort foods with health‑focused twists, using ingredients like Greek yogurt for lighter dressings and highlighting plant‑based proteins. The channel often provides detailed prep tips and cost‑effective ingredient swaps that set it apart from more indulgent or gourmet‑focused channels.
Last updated: September 6, 2026
