Quick Southwest Chicken Salad
A flavorful and easy salad combining tender chicken, crunchy vegetables, and zesty dressing, perfect for busy weeknights or gatherings.
Ingredients
For the salad
- 1 lb cooked shredded chicken (about 2-3 breasts) Use leftover chicken or rotisserie chicken to save time.
- 1 can (15.5 oz) black beans (rinsed and drained)
- 1 can (15.25 oz) corn (drained)
- 1-2 pieces fresh jalapeños (seeded, chopped) Adjust based on your spice tolerance.
- 3/4 cup cherry tomatoes (quartered)
- 1/2 cup red onion (chopped)
- 1/4 cup pepitas (or sunflower seeds)
For the dressing
- 3/4 cup mayo (or Greek yogurt, dairy-free or regular) Substitute regular mayo with vegan mayo for a dairy-free version.
- 1/4 cup fresh lime juice
- 1 tbsp chili powder For a spicy twist, increase the amount.
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp salt
Instructions
Preparation
- In a medium bowl, add all the ingredients for the dressing (mayo or yogurt, lime juice, chili powder, garlic powder, cumin, paprika, and salt). Mix until fully combined.
- In a large bowl, add the shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
- Pour the dressing over the salad mixture. Stir well to ensure all ingredients are coated.
Serving
- Enjoy your salad on its own, in a wrap, or over a bed of lettuce.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. If you plan to store it for longer, keep the dressing separate to avoid sogginess. Freezing is not recommended due to texture changes.