Description
This Quick Southwest Chicken Salad is a vibrant and flavorful dish combining shredded chicken with black beans, corn, fresh jalapeños, and a zesty lime-chili dressing. Perfect for a light lunch, meal prep, or served over greens, it offers a simple yet satisfying southwestern twist.
Ingredients
Scale
Salad Ingredients
- 1 lb cooked shredded chicken (about 2–3 breasts)
- 1 can (15.5 oz) black beans, rinsed and drained
- 1 can (15.25 oz) corn, drained
- 1–2 fresh jalapeños, seeded and chopped
- ¾ cup cherry tomatoes, quartered
- ½ cup red onion, chopped
- ¼ cup pepitas or sunflower seeds
Dressing
- ¾ cup mayo or Greek yogurt (dairy-free or regular)
- ¼ cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
Instructions
- Prepare the Dressing: In a medium bowl, combine the mayo or Greek yogurt with fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk thoroughly until the dressing is smooth and well blended.
- Combine Salad Ingredients: In a large bowl, add the shredded chicken, rinsed black beans, drained corn, chopped jalapeños, quartered cherry tomatoes, chopped red onion, and pepitas or sunflower seeds. Stir gently to mix the ingredients evenly.
- Add Dressing: Pour the prepared dressing over the salad ingredients in the large bowl. Stir carefully to ensure the dressing coats all the components evenly.
- Serve: Enjoy the salad as is, use it as a filling for sandwiches, or serve it over a bed of lettuce for a fresh, healthy meal.
Notes
- Great for meal prep: store in the refrigerator for up to 4-5 days to maintain freshness.
- You can serve this salad on its own, in sandwiches, or over greens to vary your meals.
- Explore 4 easy ways to shred chicken to use in this and other chicken salad recipes for convenience.
- Nutrition information is estimated and should be used as a guide only.
Keywords: southwest chicken salad, quick chicken salad, black bean corn salad, healthy chicken salad, no-cook chicken salad, southwestern recipe