Quick Southwest Chicken Salad (The Perfect Lunch!)

Step 3: Dress and Chill

Pour that beautiful, creamy dressing over the chicken and veggie mixture. Use a spatula to gently fold everything together, ensuring every piece is coated in the dressing. Just before serving, stir in the pepitas. This keeps them from getting soft, so you get that wonderful crunch. While you can serve it right away, I find the flavor is even better if you let it chill in the fridge for about 30 minutes. This gives all those Southwest spices a chance to meld together.

My Secret for Next-Level Flavor & Fun Variations

If you want to take this SW Chicken Salad to the next level, here’s a little chef’s secret: bloom your spices. Before adding the chili powder, cumin, and paprika to the dressing, toast them in a dry, small skillet over medium-low heat for about 30-60 seconds, or until they become very fragrant. This simple step awakens the essential oils in the spices and dramatically deepens their flavor.

This recipe is also a great canvas for your own creativity. Here are a few optional twists:

• Add Avocado: For extra creaminess and healthy fats, gently fold in one diced avocado just before serving.
• Get Cheesy: A handful of crumbled cotija cheese or a sharp cheddar adds a wonderful salty, savory note.
• Fresh Herbs: A big handful of chopped fresh cilantro will brighten up all the flavors instantly.
• Smoky Heat: Swap the regular paprika for smoked paprika and add a chopped chipotle pepper in adobo sauce to the dressing for a smoky, spicy kick.

Tips for Storage and Meal Prep Success

This chicken salad recipe is a meal prepper’s dream. To keep it fresh, store it in an airtight container in the refrigerator for up to 4 days. The flavors will actually get better as they sit overnight! If you’re planning to make this for the week, I recommend waiting to add the pepitas and any optional avocado until right before you serve it to maintain the best texture. This ensures your lunch on day three is just as delicious as it was on day one.

Delicious Ways to Serve Your Southwest Chicken Salad

You can absolutely eat this salad straight from the bowl with a fork, but it’s also incredibly versatile. Here are some of my favorite ways to serve it:

• In a Sandwich: Pile it high on some hearty, toasted whole-grain bread.
• As a Wrap: Spoon it into a large flour tortilla with some crisp romaine lettuce for an easy-to-pack lunch.
• On a Bed of Greens: Serve a generous scoop over a bed of mixed greens or spinach for a light and healthy meal.
• With Crackers or Chips: Use it as a dip with your favorite sturdy crackers or tortilla chips for a crowd-pleasing appetizer.

Quick Southwest Chicken Salad

Not your average chicken salad! This quick Southwest Chicken Salad recipe is made with shredded chicken, flavorful spices and a handful of vegetables and protein. Serve on its own, in a sandwich, wrap or bed of lettuce!

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
• 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. In a medium bowl, add the mayo or Greek yogurt, fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk until smooth and fully combined.
2. In a separate large bowl, combine the shredded chicken, rinsed black beans, drained corn, quartered cherry tomatoes, chopped red onion, and diced jalapeños.
3. Pour the prepared dressing over the chicken and vegetable mixture. Stir gently with a spatula until everything is evenly coated.
4. Fold in the pepitas just before serving to maintain their crunch. Serve immediately on its own, in a sandwich, or over a bed of lettuce. Enjoy!

Let’s be honest, the weekday lunch struggle is real. It’s so easy to fall into a rut of boring sandwiches or sad, overpriced salads. That’s where this Quick Southwest Chicken Salad recipe comes in to save the day. It’s the complete opposite of bland. We’re talking vibrant, crunchy, creamy, and packed with the kind of zesty flavor that actually makes you look forward to your lunch break. This isn’t your grandma’s classic chicken salad; it’s a healthy chicken salad recipe with a bold, Mexican-inspired twist that’s become a staple in my meal prep routine.

I first threw this together on a Sunday afternoon, determined to make a week’s worth of lunches that I wouldn’t be tired of by Tuesday. I pulled out some leftover shredded chicken and started rummaging through my pantry. A can of black beans here, some corn there, a lonely red onion… and suddenly, the idea for a South Western Chicken Salad recipe started to take shape. The result was so much better than I expected. It’s incredibly satisfying, full of protein and fiber, and versatile enough to be served in a dozen different ways.

The Building Blocks of a Perfect Cowboy Chicken Salad

The magic of this recipe is in the combination of simple, wholesome ingredients that come together to create something truly special. Here’s what you’ll need and why each component is key.

• Shredded Chicken: You’ll need about a pound of cooked, shredded chicken. My favorite shortcut is to use a store-bought rotisserie chicken. It’s a lifesaver for quick meals and the meat is always tender and flavorful. Leftover grilled chicken breasts also work beautifully.
• Black Beans & Corn: A can of each provides that classic Southwest flavor, plus a great boost of fiber and plant-based protein. Make sure to rinse the black beans well to get rid of any metallic taste from the can, and drain the corn thoroughly so you don’t water down the salad.
• The Veggies: We’re adding cherry tomatoes, red onion, and fresh jalapeños for crunch, color, and a kick of heat. I love the sweetness from the tomatoes and the sharp bite of the red onion. If you’re sensitive to heat, be sure to remove all the seeds and white membranes from the jalapeños.
• Pepitas: These shelled pumpkin seeds add a fantastic nutty crunch. If you don’t have pepitas, toasted sunflower seeds are a great substitute.
• The Creamy Dressing: This is what ties everything together. You can use three-quarters of a cup of either mayonnaise or Greek yogurt. Mayo gives it a classic creamy texture, while Greek yogurt makes for a lighter, tangier dressing with extra protein. The fresh lime juice, chili powder, cumin, garlic powder, and paprika create a dressing that’s smoky, zesty, and absolutely addictive.

Putting Your Healthy Mexican Chicken Salad Together

This recipe is wonderfully straightforward. There’s no complex cooking, just a bit of chopping and mixing. It’s a perfect candidate for chicken taco salad meal prep because it comes together so fast.

Step 1: Whisk Up the Zesty Dressing

In a medium-sized bowl, combine your creamy base (mayo or Greek yogurt), fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk it all together until it’s smooth and completely combined. Give it a taste—this is your chance to adjust the seasonings. Want more heat? Add a pinch more chili powder. More zest? A little more lime juice.

Step 2: Combine the Salad Ingredients

In a large bowl, add your shredded chicken, the rinsed and drained black beans, drained corn, quartered cherry tomatoes, chopped red onion, and diced jalapeños. Gently toss these ingredients together so they’re evenly distributed. You want every bite to have a little bit of everything.

Step 3: Dress and Chill

Pour that beautiful, creamy dressing over the chicken and veggie mixture. Use a spatula to gently fold everything together, ensuring every piece is coated in the dressing. Just before serving, stir in the pepitas. This keeps them from getting soft, so you get that wonderful crunch. While you can serve it right away, I find the flavor is even better if you let it chill in the fridge for about 30 minutes. This gives all those Southwest spices a chance to meld together.

My Secret for Next-Level Flavor & Fun Variations

If you want to take this SW Chicken Salad to the next level, here’s a little chef’s secret: bloom your spices. Before adding the chili powder, cumin, and paprika to the dressing, toast them in a dry, small skillet over medium-low heat for about 30-60 seconds, or until they become very fragrant. This simple step awakens the essential oils in the spices and dramatically deepens their flavor.

This recipe is also a great canvas for your own creativity. Here are a few optional twists:

• Add Avocado: For extra creaminess and healthy fats, gently fold in one diced avocado just before serving.
• Get Cheesy: A handful of crumbled cotija cheese or a sharp cheddar adds a wonderful salty, savory note.
• Fresh Herbs: A big handful of chopped fresh cilantro will brighten up all the flavors instantly.
• Smoky Heat: Swap the regular paprika for smoked paprika and add a chopped chipotle pepper in adobo sauce to the dressing for a smoky, spicy kick.

Tips for Storage and Meal Prep Success

This chicken salad recipe is a meal prepper’s dream. To keep it fresh, store it in an airtight container in the refrigerator for up to 4 days. The flavors will actually get better as they sit overnight! If you’re planning to make this for the week, I recommend waiting to add the pepitas and any optional avocado until right before you serve it to maintain the best texture. This ensures your lunch on day three is just as delicious as it was on day one.

Delicious Ways to Serve Your Southwest Chicken Salad

You can absolutely eat this salad straight from the bowl with a fork, but it’s also incredibly versatile. Here are some of my favorite ways to serve it:

• In a Sandwich: Pile it high on some hearty, toasted whole-grain bread.
• As a Wrap: Spoon it into a large flour tortilla with some crisp romaine lettuce for an easy-to-pack lunch.
• On a Bed of Greens: Serve a generous scoop over a bed of mixed greens or spinach for a light and healthy meal.
• With Crackers or Chips: Use it as a dip with your favorite sturdy crackers or tortilla chips for a crowd-pleasing appetizer.

Quick Southwest Chicken Salad

Not your average chicken salad! This quick Southwest Chicken Salad recipe is made with shredded chicken, flavorful spices and a handful of vegetables and protein. Serve on its own, in a sandwich, wrap or bed of lettuce!

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
• 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. In a medium bowl, add the mayo or Greek yogurt, fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk until smooth and fully combined.
2. In a separate large bowl, combine the shredded chicken, rinsed black beans, drained corn, quartered cherry tomatoes, chopped red onion, and diced jalapeños.
3. Pour the prepared dressing over the chicken and vegetable mixture. Stir gently with a spatula until everything is evenly coated.
4. Fold in the pepitas just before serving to maintain their crunch. Serve immediately on its own, in a sandwich, or over a bed of lettuce. Enjoy!