Quick Southwest Chicken Salad
A delicious and easy-to-make salad combining shredded chicken, black beans, corn, and fresh veggies with vibrant southwest flavors.
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!
Notes
For extra crunch, consider adding chopped bell peppers or cucumbers. Make sure to taste the dressing and adjust the spices according to your preference. Can be meal prepped; store salad and dressing separately to keep fresh.