Description
This Quick Southwest Chicken Salad is a vibrant, flavorful dish packed with shredded chicken, black beans, corn, and fresh veggies, all tossed in a creamy, zesty dressing. Perfect for a fast lunch or light dinner, it combines a southwest flair with easy-to-find ingredients and requires only 10 minutes to prepare.
Ingredients
Scale
Salad Ingredients
- 1 lb cooked shredded chicken (about 2-3 breasts)
- 1 can (15.5 oz) black beans, rinsed and drained
- 1 can (15.25 oz) corn, drained
- 1-2 fresh jalapeños, seeded and chopped
- ¾ cup cherry tomatoes, quartered
- ½ cup red onion, chopped
- ¼ cup pepitas or sunflower seeds
Dressing Ingredients
- ¾ cup mayo or Greek yogurt (dairy-free or regular)
- ¼ cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
Instructions
- Make the Dressing: In a medium bowl, combine the mayo or Greek yogurt, fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk together until smooth and fully blended.
- Combine Salad Ingredients: In a large bowl, add the cooked shredded chicken, rinsed black beans, drained corn, chopped jalapeños, quartered cherry tomatoes, chopped red onion, and pepitas or sunflower seeds.
- Toss the Salad: Pour the prepared dressing over the salad ingredients. Gently stir everything together until the salad is evenly coated with the dressing.
- Serve: Enjoy the salad as is, stuff it into a sandwich, or serve over a bed of lettuce for a fresh, satisfying meal.
Notes
- You can substitute the mayo or Greek yogurt with dairy-free alternatives if desired.
- Adjust the number of jalapeños according to your preferred spice level.
- For a lower-fat option, use plain Greek yogurt instead of mayo.
- This salad can be refrigerated for up to 3 days, making it great for meal prep.
- Add avocado slices or cilantro for added flavor and texture.
