Description
This Quick Southwest Chicken Salad is a fresh and flavorful meal that combines shredded chicken, black beans, corn, and zesty spices, all topped with a creamy lime dressing. Perfect for a light lunch or dinner!
Ingredients
Scale
For the Salad:
- 1 lb cooked shredded chicken (about 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
- 3/4 cup cherry tomatoes, quartered
- 1/2 cup red onion, chopped
- 1/4 cup pepitas (pumpkin seeds)
For the Dressing:
- 3/4 cup mayo
- 1/4 cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Instructions
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Prepare the Salad:
- In a large mixing bowl, combine the cooked shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas. Mix well.
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Make the Dressing:
- In a small bowl, whisk together the mayo, lime juice, chili powder, garlic powder, cumin, paprika, and salt until smooth and well-combined.
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Combine:
- Pour the dressing over the salad mixture and toss everything together until evenly coated.
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Serve:
- Serve immediately or refrigerate for 30 minutes to let the flavors meld. This salad is perfect on its own or served on a bed of greens or in a wrap!
Notes
- For a lighter version, you can substitute Greek yogurt for the mayo.
- If you prefer a milder salad, use fewer jalapeños or omit them altogether.
- You can also add avocado for extra creaminess and texture.
- Prep Time: 10 minutes
- Cook Time: None (if using pre-cooked chicken)
- Category: Salad / Main Dish
- Method: Mixing
- Cuisine: Mexican / American
Keywords: Southwest chicken salad, chicken salad with corn and beans, easy chicken salad, spicy chicken salad, healthy chicken salad