Quick Southwest Chicken Salad
A fresh, vibrant salad packed with protein, fiber, and colorful vegetables, perfect for lunch, dinner, or meal prep.
Ingredients
Salad Base
- 1 lb cooked shredded chicken (about 2-3 breasts) Use leftover grilled or rotisserie chicken for more flavor.
- 1 can 15.5 oz black beans, rinsed and drained
- 1 can 15.25 oz corn, drained
- 1-2 pieces fresh jalapeños, seeded and chopped Add more for extra heat.
- 3/4 cup cherry tomatoes, quartered
- 1/2 cup red onion, chopped
- 1/4 cup pepitas (or sunflower seeds) Toast for added flavor.
Dressing
- 3/4 cup mayonnaise (or Greek yogurt, dairy-free or regular) Adjust for creamier or lighter dressing.
- 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
Instructions
Prepare the Dressing
- In a medium-sized bowl, combine mayonnaise or Greek yogurt with fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Stir until well blended.
Combine Salad Ingredients
- In a large mixing bowl, add cooked shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
Mix Salad
- Pour the prepared dressing over the salad ingredients. Gently fold to combine and coat everything with the dressing.
- Taste and adjust seasonings as necessary.
Serve
- Serve immediately or chill in the refrigerator for a bit before serving.
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Notes
For optimal texture, store the dressing separately if you're having leftovers. This salad lasts about 3-4 days in the fridge.