Southwest Chicken Coleslaw
Ingredients:
2 cups cooked chicken, shredded (rotisserie chicken works well)
4 cups coleslaw mix (or shredded cabbage and carrots)
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels (fresh, frozen, or canned)
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Southwest Dressing:
1/2 cup Greek yogurt or sour cream
1/4 cup mayonnaise
1 tablespoon lime juice (about 1/2 lime)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional)
Salt and pepper, to taste
Instructions:
Prepare the Dressing:
In a bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, lime juice, olive oil, chili powder, cumin, garlic powder, smoked paprika (if using), salt, and pepper until smooth.
Assemble the Coleslaw:
In a large mixing bowl, combine the shredded chicken, coleslaw mix, black beans, corn, red bell pepper, red onion, and cilantro.
Toss with Dressing:
Pour the dressing over the coleslaw mixture and toss well until everything is evenly coated.
Serve:
Serve immediately, or chill in the refrigerator for about 15-20 minutes to let the flavors meld.
