Black Bean and Corn Chicken Salad

When it comes to camping lunches, I like to keep it quick and simple. I usually opt for no-cook options. This chicken salad is perfect for meal prep at home. At camp, this lunch is high in protein and no-cook. Just what I like!

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Chicken salad is one of my go-to camping lunch ideas.

While I usually make a mayonnaise-based recipe, this chicken salad recipe is a great way to change it up. The dressing is olive oil-based, so if you don’t like mayo, this is a great chicken salad for you.

In general, I like to eat high in protein. This chicken salad is a great way to meet your protein goals even when you’re camping. It’s easy to lean on junk food when camping, so having a healthy, fresh chicken salad on hand goes a long way.

I usually eat this chicken salad with a spoon. But you can also try it with pretzel crackers for dipping. I love the combo of the salty pretzel with the chicken salad!

Why You’ll Love this Chicken Salad Recipe:

• no cook at camp (thanks to prep at home)
• high in protein from chicken and beans
• can easily adjust portions to feed a small or large group
• fresh and healthy

Black Bean and Corn Chicken Salad Ingredients:

• Cooked Chicken – This recipe uses about a pound of cooked chicken. I usually buy a rotisserie chicken the day before my trip and cut it into bite sized pieces for this recipe. You can also grill or poach chicken breast it you prefer.
  • Tip: One rotisserie chicken will typically yield more than you need for this recipe. I will freeze any extra and use it in another chicken salad or in quesadillas.

• Corn – I like to use fresh ears of corn in this recipe. Corn is in season summer through fall, and easy to find during this time. You cook it at home and then slice the corn off the cob. This adds a little crunch and sweetness to this chicken salad. If you’re in a pinch, you can try to use canned corn, but it doesn’t taste the same.
• Black Beans – This adds even more protein to this chicken salad!
• Red Onion and Bell Pepper – Adds crunch, flavor, and beautiful color to this chicken salad!
• Cilantro – I put cilantro on almost everything. It’s my favorite herb! Chop up a large handful.
• Cumin-Lime Dressing – We make a healthy dressing with fresh lime juice, olive oil, cumin, oregano, garlic, salt, and pepper. It is simple but perfect.

More Camping Lunch Recipes:

• High Protein Chicken Caesar Wraps
• Camper’s Cobb Salad
• Peach, Basil, and Prosciutto Grilled Cheese

Black Bean and Corn Chicken Salad with Cumin-Lime Dressing

When it comes to camping lunches, I like to keep it quick and simple. I usually opt for no-cook options. This chicken salad is perfect for meal prep at home. At camp, this lunch is high in protein and no-cook!

5 from 2 votes

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Servings: 6 servings

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Ingredients

 

• 1 large ear of corn (or 2 small)
• 1 lb cooked chicken, diced
• 1 can black beans (rinsed and drained)
• 1/2 red onion, finely diced
• 1 red bell pepper, diced
• large handful of cilantro, diced

Dressing:

• 2 tbsp lime juice (about 1 juicy lime)
• 1/4 cup olive oil
• 1/2 tsp dried oregano
• 3/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 3/4 tsp sea salt

Instructions

 

• Bring a pot of water to a boil. Add the corn. Cook for 3 to 5 minutes. Stir occasionally so the corn stays submerged and cooks evenly. Drain and set aside to cool.
• While the corn is cooling, add the chicken, beans, red onion, bell pepper, and cilantro to a bowl.
• Cut the corn off the cob and add it to the bowl.
• Mix all the ingredients for the dressing together. Add the dressing to the bowl and mix well.
• Store this chicken salad in the fridge or cooler. I like to eat this within 3-4 days.

Notes

I like to buy a rotisserie chicken and use part of it for this chicken salad. If preferred, you can grill or poach chicken breast and dice that up instead.

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