Description
This Quick Southwest Chicken Salad is a vibrant and flavorful dish combining shredded chicken with black beans, corn, fresh vegetables, and a zesty lime-chili dressing. Perfect for a fast, hearty meal served on its own, in sandwiches, or over a bed of lettuce.
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
- Prepare the Dressing: In a medium bowl, combine the mayo or Greek yogurt, fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk thoroughly until the dressing is smooth and all ingredients are evenly blended.
- Combine Salad Ingredients: In a large bowl, add the shredded cooked chicken, rinsed and drained black beans, drained corn, chopped jalapeños, quartered cherry tomatoes, chopped red onion, and pepitas or sunflower seeds.
- Mix Salad with Dressing: Pour the prepared dressing over the salad ingredients. Stir gently but thoroughly to ensure the dressing coats all components evenly.
- Serve: Serve the Southwest Chicken Salad immediately on its own, as a filling for sandwiches, or spooned over a bed of fresh lettuce for a lighter option. Enjoy!
Notes
- To reduce spice, omit jalapeño seeds or use only one mild jalapeño.
- For a dairy-free version, use a plant-based mayo or yogurt substitute.
- Can be prepared ahead of time and refrigerated for up to 2 days to allow flavors to meld.
- Add avocado or cilantro for extra freshness and richness if desired.
- Use rotisserie chicken for quicker preparation.
