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!
Equipment
- Medium bowl
- Large bowl
- spatula
- Skillet
Ingredients
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
Instructions
- 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.
- In a separate large bowl, combine the shredded chicken, rinsed black beans, drained corn, quartered cherry tomatoes, chopped red onion, and diced jalapeños.
- Pour the prepared dressing over the chicken and vegetable mixture. Stir gently with a spatula until everything is evenly coated.
- 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!
Notes
To enhance flavor, bloom spices (chili powder, cumin, paprika) by toasting them in a dry skillet for 30-60 seconds until fragrant. Variations include adding diced avocado, crumbled cotija or cheddar cheese, fresh cilantro, or smoked paprika and chipotle for smoky heat. Store in an airtight container in the refrigerator for up to 4 days, noting flavors improve overnight. For meal prep, add pepitas and avocado just before serving. Serve on its own, in a sandwich, wrap, over greens, or with crackers/chips.