The Quick Southwest Chicken Salad is a delicious and easy-to-make meal that’s perfect for lunch or dinner. This salad combines shredded chicken, black beans, corn, and fresh veggies to create a tasty dish with a kick. With its vibrant flavors and colorful ingredients, this salad is sure to please everyone at your table.
Why Make This Recipe
This recipe is great for several reasons. First, it is quick to prepare, making it a perfect option for busy weeknights. Second, it is packed with protein and fiber, keeping you full and satisfied. Lastly, the use of fresh ingredients and spices gives the salad an exciting southwest flavor that can brighten any meal.
How to Make Quick Southwest Chicken 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, chopped)
- 3/4 cup cherry tomatoes (quartered)
- 1/2 cup red onion (chopped)
- 1/4 cup pepitas (or sunflower seeds)
- 3/4 cup mayo (or Greek yogurt (dairy free or regular))
- 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
Directions:
- Add all of the ingredients for the dressing into a medium bowl. Mix until combined.
- In a large bowl, add the shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
- Pour the dressing over the ingredients and stir to combine.
- Serve on its own, in a sandwich, or over lettuce. Enjoy!
How to Serve Quick Southwest Chicken Salad
You can serve this salad in many ways. Enjoy it on its own for a light meal, or use it as a filling for a sandwich. If you prefer, you can also place it over a bed of lettuce for a healthier option. Feel free to add extra toppings like avocado or cheese for additional flavor.
How to Store Quick Southwest Chicken Salad
To store leftover Quick Southwest Chicken Salad, place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days. If you want to meal prep, you can store the salad and dressing separately to keep the ingredients fresh.
Tips to Make Quick Southwest Chicken Salad
- For extra crunch, consider adding chopped bell peppers or cucumbers.
- Make sure to taste the dressing and adjust the spices according to your preference.
- You can use leftover rotisserie chicken for even quicker preparation.
Variation
If you want to make this salad lighter, replace the mayo with Greek yogurt or a dairy-free alternative. You can also add in diced avocado for creaminess or switch out the chicken for shrimp or tofu if you want a different protein.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad in advance. Just store the dressing separately, and mix it in when you’re ready to eat.
2. Is this salad gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Check the labels to ensure that your mayo or yogurt is also gluten-free.
3. Can I freeze this salad?
It’s not recommended to freeze this salad, as the texture of the vegetables may change when thawed. However, you can freeze the cooked chicken separately.
Quick Southwest Chicken Salad
Ingredients
For the salad
- 1 lb cooked shredded chicken (about 2-3 breasts) Can use leftover rotisserie chicken.
- 1 can black beans (15.5 oz, rinsed and drained)
- 1 can corn (15.25 oz, drained)
- 1-2 fresh jalapeños (seeded, chopped) Adjust based on heat preference.
- ¾ cup cherry tomatoes (quartered)
- ½ cup red onion (chopped)
- ¼ cup pepitas (or sunflower seeds)
For the dressing
- ¾ cup mayo (or Greek yogurt, dairy-free or regular) For a lighter option, replace with Greek yogurt.
- ¼ cup fresh lime juice
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- ¼ tsp paprika
- ¼ tsp salt
Instructions
Preparation
- Add all of the ingredients for the dressing into a medium bowl. Mix until combined.
- In a large bowl, add the shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
- Pour the dressing over the ingredients and stir to combine.
- Serve on its own, in a sandwich, or over lettuce. Enjoy!
