Quick Southwest Chicken Salad
A vibrant and satisfying salad packed with protein, fresh veggies, and zesty spices, perfect for lunch or dinner.
Ingredients
Main 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 pieces fresh jalapeños seeded and chopped, adjust based on spice preference
- 3/4 cup cherry tomatoes quartered
- 1/2 cup red onion chopped
- 1/4 cup pepitas or sunflower seeds for a different crunch
Dressing
- 3/4 cup mayonnaise or Greek yogurt for a lighter option
- 1/4 cup fresh lime juice
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp salt
Instructions
Preparation of Dressing
- In a medium bowl, combine the mayonnaise (or Greek yogurt) with fresh lime juice.
- Add in the chili powder, garlic powder, cumin, paprika, and salt.
- Whisk or stir until smooth and creamy.
Combine Salad Ingredients
- In a large bowl, combine the shredded cooked chicken, rinsed black beans, drained corn, chopped jalapeños, quartered cherry tomatoes, chopped red onion, and pepitas.
- Mix well to create a colorful base.
Mix with Dressing
- Pour the creamy dressing over the salad ingredients.
- Fold everything together carefully until well coated.
- Taste and adjust seasoning as desired.
Serving
- Serve immediately or refrigerate for a bit to allow flavors to blend.
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Notes
For the best flavor, consider using rotisserie chicken. You can customize it with additional veggies, and if you want a lighter option, substitute Greek yogurt for mayonnaise.