Mexican-Style Chicken and Bell Pepper Salad with Creamy Yogurt Dressing
"Revitalize your lunch routine with this protein-rich, zesty chicken salad that perfectly balances creamy indulgence with the garden-fresh crunch of peppers."
Instructions
Place the cooked chicken strips in a large mixing bowl and set aside.
In a separate bowl, whisk together the mayonnaise, yogurt, red pepper powder, tomato paste, and grated onion until smooth and well combined. Let the dressing rest for 3–5 minutes so the flavors can meld.
Pour the dressing over the chicken and gently toss until all pieces are evenly coated.
Add the sliced green and red bell peppers along with the cooked corn. Fold carefully to keep the vegetables crisp and vibrant.
Taste and adjust seasoning if needed. Serve slightly chilled or at room temperature, accompanied by cooked rice or bread if desired.