Description
A quick, no-cook summer salad combining shredded rotisserie chicken, black beans, and crunchy vegetables in a smoky, creamy BBQ dressing. It is high in protein, packed with fiber, and perfect for meal prep.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 (15-ounce) can black beans, rinsed and drained
- 1 small red onion, finely diced
- 2 stalks celery, diced small
- 1 cup frozen corn, thawed
- 1 cup sharp cheddar cheese, cubed or shredded
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1/2 cup BBQ sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Shred the rotisserie chicken into bite-sized pieces.
- Rinse the black beans under cold water in a colander and shake off excess water.
- Finely dice the red onion and celery.
- In a small bowl, whisk together mayonnaise, Greek yogurt, BBQ sauce, apple cider vinegar, garlic powder, and smoked paprika until smooth. Season with salt and pepper.
- In a large mixing bowl, combine the shredded chicken, rinsed beans, diced onion, celery, corn, and cheese.
- Pour the dressing over the ingredients and toss gently but thoroughly until everything is coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve cold or at room temperature, garnished with fresh cilantro if desired.
Notes
Ensure beans and corn are drained thoroughly to prevent a watery salad. The salad tastes better after chilling overnight. Do not freeze as the mayo and cheese will separate. Can be made vegetarian by substituting chicken with extra beans or tofu.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12
- Sodium: 600
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 15
- Protein: 25
Keywords: BBQ chicken salad, creamy bean salad, summer dinner, meal prep, high protein, gluten-free, no-cook recipe, quick lunch