Quick Southwest Chicken Salad
Shredded chicken, black beans, corn and fresh vegetables are tossed in a creamy lime dressing seasoned with chili powder and cumin.
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.
Notes
Substitutions: Replace all of the mayonnaise with plain Greek yogurt, or use sunflower seeds instead of pepitas.
Tips: Rinse the beans and drain the corn well. Remove the jalapeno seeds for mild heat.
Storage: Refrigerate in an airtight container for 3 to 4 days. Keep the dressing separate for meal prep. Do not freeze.