Description
This Quick Southwest Chicken Salad is a flavorful and easy-to-make dish perfect for a light lunch or dinner. Combining shredded chicken, black beans, corn, fresh veggies, and a zesty homemade dressing, this salad brings a delicious southwestern flair with a hint of spice from jalapeños and chili powder. Ready in just 10 minutes and versatile to serve on its own, over lettuce, or in a sandwich, it’s a nutritious and satisfying meal for six.
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 Ingredients
- 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: Add all of the dressing ingredients—mayo or Greek yogurt, fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt—into a medium bowl. Mix thoroughly until the dressing is smooth and well combined.
- Combine Salad Ingredients: In a large bowl, mix together the cooked shredded chicken, rinsed and drained black beans, drained corn, seeded and chopped jalapeños, quartered cherry tomatoes, chopped red onion, and pepitas or sunflower seeds.
- Dress the Salad: Pour the prepared dressing over the combined salad ingredients. Stir gently but thoroughly to ensure every bite is coated with the flavorful dressing.
- Serve: Enjoy the salad immediately on its own, pile it into a sandwich, or serve it over a bed of fresh lettuce for a refreshing meal.
Notes
- You can substitute the mayo with Greek yogurt for a lighter option or use a dairy-free alternative to keep the recipe dairy-free.
- Adjust the number of jalapeños based on your preferred spice level or omit for a milder taste.
- This salad can be prepared ahead and stored in the refrigerator for up to 2 days, but it’s best enjoyed fresh.
- Add avocado slices or a sprinkle of shredded cheese for extra creaminess and flavor.
- Serve on sandwich bread, wraps, or lettuce cups for versatile meal options.
