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Quick Southwest Chicken Salad

Quick Southwest Chicken Salad

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If you’re in search of a quick and satisfying meal that’s bursting with flavor, look no further than this Quick Southwest Chicken Salad! Perfect for busy weeknights, family gatherings, or a light lunch, this salad delivers a delightful mix of textures and tastes that will impress everyone at your table. With tender shredded chicken, crisp vegetables, and a zesty dressing, it’s not just a dish; it’s an experience that brings smiles with every bite. Plus, its versatility allows you to serve it on its own, as a sandwich filling, or wrapped up for a tasty lunch on the go.

Ingredients

Scale
  • 1 lb cooked shredded chicken
  • 1 can (15.5 oz) black beans (rinsed and drained)
  • 1 can (15.25 oz) corn (drained)
  • 12 fresh jalapeños (seeded, 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 by combining mayo (or Greek yogurt), lime juice, chili powder, garlic powder, cumin, paprika, and salt in a medium bowl. Mix well until smooth.
  2. In a large bowl, combine the shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas. Stir gently to ensure everything is evenly mixed.
  3. Pour the dressing over the salad ingredients and toss until everything is coated evenly.
  4. Serve immediately as a salad on its own, piled high on bread for sandwiches, or over lettuce for a lighter option.

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