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Quick Southwest Chicken Salad

Quick Southwest Chicken Salad

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If you’re in search of a quick, vibrant meal bursting with flavor, look no further than this Quick Southwest Chicken Salad. This easy-to-make salad harmonizes shredded chicken with black beans, corn, and a variety of fresh vegetables. Perfect for busy weeknights or family gatherings, it can be served in a sandwich, wrap, or simply over a bed of lettuce. In just 10 minutes, you’ll have a satisfying dish that’s not only delicious but also nutritious. With its delightful mix of textures—from crunchy pepitas to zesty lime juice—this salad is sure to impress even the pickiest eaters.

Ingredients

Scale
  • 1 lb cooked shredded chicken
  • 1 can black beans (15.5 oz), rinsed and drained
  • 1 can corn (15.25 oz), drained
  • 12 fresh jalapeños, seeded and 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
  • 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

  1. Prepare the Dressing: In a medium bowl, combine mayo or Greek yogurt with lime juice, chili powder, garlic powder, cumin, paprika, and salt. Mix until well combined.
  2. Combine Salad Ingredients: In a large bowl, mix shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
  3. Mix It Together: Pour dressing over the salad ingredients and gently stir until everything is well coated.
  4. Serve: Enjoy as is or pile onto bread for a hearty sandwich.

Nutrition