Ingredients:

  • 450 g (1 pound) cooked chicken breast or thigh, shredded or diced
  • 1 (425 g / 15 oz) can black beans, rinsed and drained well
  • 1 (425 g / 15 oz) can sweet corn, thawed and drained
  • 1 medium red bell pepper, finely diced (about 150 g / 5 oz)
  • ¼ cup (50 g) red onion, finely minced
  • ½ cup (15 g) cilantro (coriander leaf), coarsely chopped
  • ½ cup (120 ml / 4 fl oz) good quality, full-fat mayonnaise
  • ¼ cup (60 ml / 2 fl oz) Greek yogurt or sour cream
  • 2 tablespoons (30 ml) freshly squeezed lime juice
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) chili powder
  • ½ teaspoon (2.5 ml) smoked paprika
  • ½ teaspoon (2.5 ml) garlic powder
  • ½ teaspoon (2.5 ml) fine sea salt, or to taste
  • ¼ teaspoon (1.25 ml) black pepper, freshly ground

Instructions:

  1. Drain and Rinse: Thoroughly rinse the black beans and corn kernels in a colander until the water runs clear. Set aside to drain completely.
  2. Prep Components: Finely dice the red bell pepper and mince the red onion. Coarsely chop the cilantro leaves. If using whole cooked chicken, shred it into small pieces.
  3. Whisk the Dressing: In a medium bowl, whisk together the mayonnaise, Greek yogurt/sour cream, and fresh lime juice until smooth. Incorporate the cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Whisk until uniformly spiced and lump-free.
  4. Assemble the Salad: Add the shredded chicken, drained beans, corn, diced bell pepper, and minced red onion to a large mixing bowl. Pour the prepared dressing over the base ingredients.
  5. Fold Gently: Use a rubber spatula to gently fold all ingredients together until the dressing evenly coats the chicken, beans, and vegetables.
  6. Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the spices and lime juice to truly meld. Stir in the chopped cilantro just before serving and perform a final taste test.