Quick southwest chicken salad is a no cook, high protein bowl that combines shredded chicken, black beans, sweet corn and a zesty lime dressing seasoned with chili powder and cumin.
It comes together in about 15 minutes when you start with cooked chicken, and it holds up well in the fridge, so it is great for meal prep. Eat it straight from the bowl, pile it onto lettuce or tuck it into a sandwich.
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Why This Quick Southwest Chicken Salad Recipe Works
The dressing does the heavy lifting. Mayonnaise and a little Greek yogurt create a creamy base, while lime juice, chili powder, cumin and paprika add smoky, bright flavor that suits chicken, beans and corn.
Black beans and corn make the salad filling and add fiber, while pepitas bring crunch. Fresh jalapeno and red onion add heat and bite without any cooking.
Because nothing needs to be cooked, the salad is ready as fast as you can chop, which makes it a good answer for busy weeknights and packed lunches.
Ingredients for Quick Southwest Chicken Salad
- 1 lb cooked shredded chicken (about 2 to 3 breasts)
- 1 can black beans (15 oz), rinsed and drained
- 1 can no salt added corn (15 oz), drained
- 1 jalapeno, seeded and finely chopped
- 3/4 cup cherry tomatoes, quartered
- 1/2 cup red onion, finely chopped
- 1/4 cup pepitas
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/4 tsp paprika
- 1/8 tsp salt
Cooked chicken. Use poached, baked or rotisserie chicken. One pound of cooked meat is about 1 1/2 pounds raw, or 3 medium breasts.
Black beans and corn. Rinse the beans under cold water to wash away extra sodium, and drain both cans well so the salad stays creamy rather than watery.
Jalapeno. Remove the seeds and ribs for mild heat, or leave a few in if you like more spice.
Lime juice. Fresh juice tastes brighter than bottled. Roll the limes on the counter before cutting to get more juice.
Pepitas. These green pumpkin seeds add crunch. Toasting them in a dry skillet for 3 minutes brings out their nutty flavor.
How to Make Quick Southwest Chicken Salad
1. Prep the produce. Quarter the cherry tomatoes, chop the red onion, and seed and finely chop the jalapeno. Wash your hands well after handling the pepper.
2. Drain the cans. Rinse the black beans under cold water, then drain the beans and corn thoroughly so the salad does not turn watery.
3. Whisk the dressing. In a medium bowl, whisk the mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, cumin, paprika and salt until smooth.
4. Combine the salad. In a large bowl, mix the chicken, beans, corn, jalapeno, tomatoes, red onion and pepitas.
5. Toss and taste. Pour the dressing over the salad and stir until everything is coated. Taste, add more lime juice or chili powder if needed, and let it rest for 10 minutes if you have time.
How to Serve Quick Southwest Chicken Salad
Serve the salad on its own, over chopped romaine, or inside a toasted wrap or sandwich. Round out the meal with air fryer asparagus, air fryer broccoli with Parmesan or air fryer garlic bread slices. For a cookout, add an easy green bean casserole on the side.
How to Store and Reheat Quick Southwest Chicken Salad
Refrigerate the salad in an airtight container for 3 to 4 days. For meal prep, keep the dressing in a separate jar and add it just before eating so the beans and corn stay firm. Do not freeze it, since mayonnaise and yogurt separate when thawed. Stir well before serving.
Tips and Variations for Quick Southwest Chicken Salad
Cook the chicken ahead. Poach or bake extra chicken earlier in the week, then shred it cold. Cold chicken makes assembly almost instant.
Use rotisserie chicken. A small rotisserie chicken yields about 3 cups of meat, which is close to the amount you need.
Control the heat. Seeded jalapeno gives mild warmth. Add a second pepper or a pinch of cayenne for a spicier salad.
Lighten the dressing. Swap all of the mayonnaise for plain Greek yogurt to save calories and add extra protein.
Add avocado late. Fold in diced avocado right before serving so it stays green and firm.
Toast the pepitas. A few minutes in a dry skillet over medium heat makes them crisper and nuttier.
Serve it three ways. Pile it on lettuce, roll it in a tortilla or scoop it with tortilla chips for a gathering appetizer.
Chill promptly. Refrigerate leftovers within 2 hours. Purdue Extension offers practical guidance on storing leftovers.
Frequently Asked Questions About Quick Southwest Chicken Salad
How long does quick southwest chicken salad last in the fridge?
It keeps for 3 to 4 days in an airtight container. The beans and corn soften slightly over time, so stir before serving.
Can I make quick southwest chicken salad ahead for lunch?
Yes. Mix the salad without the dressing, keep the dressing in a small jar and combine them when you are ready to eat.
Can I use Greek yogurt instead of mayonnaise in quick southwest chicken salad?
Yes. Replace all of the mayonnaise with plain Greek yogurt for a lighter, tangier salad, and add a pinch more cumin to balance the tang.
How much chicken do I need?
You need about 1 pound of cooked, shredded chicken, which is roughly 3 medium boneless breasts or about 3 cups of rotisserie meat.
Can I make it less spicy?
Yes. Remove all the seeds and ribs from the jalapeno, or skip the pepper and rely on the chili powder and cumin for flavor.
Quick Southwest Chicken Salad
Equipment
- Cutting board
- Chef knife
- Large mixing bowl
- Medium mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 lb cooked shredded chicken about 2 to 3 breasts, rotisserie works
- 1 can black beans 15 oz, rinsed and drained
- 1 can no salt added corn 15 oz, drained
- 1 jalapeno seeded and finely chopped
- ¾ cup cherry tomatoes quartered
- ½ cup red onion finely chopped
- ¼ cup pepitas raw or toasted
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- ¼ cup fresh lime juice about 2 limes
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- ¼ tsp paprika
- ⅛ tsp salt
Instructions
Cooking
- Chop. Quarter the tomatoes, finely chop the onion and mince the seeded jalapeno.
- Rinse and drain. Rinse the beans in a colander and drain them along with the corn, shaking off all excess liquid.
- Mix the dressing. Whisk mayonnaise, yogurt, lime juice and all the spices in a medium bowl until smooth and creamy.
- Assemble. Add chicken, beans, corn, jalapeno, tomatoes, onion and pepitas to a large bowl.
- Dress and rest. Pour the dressing over the top, stir until coated and taste for lime and spice. Rest 10 minutes if time allows, then serve.
