Description
This flavorful and hearty Southwest Chicken Salad is packed with protein and vibrant, zesty ingredients. The combination of juicy shredded chicken, crunchy veggies, and a creamy, spicy dressing makes it a perfect, quick meal for any day of the week!
Ingredients
Scale
- 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
- ¾ cup cherry tomatoes, quartered
- ½ cup red onion, chopped
- ¼ cup pepitas (pumpkin seeds)
For the Dressing:
- ¾ cup mayo
- ¼ cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
Instructions
- In a large mixing bowl, combine the shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
- In a separate small bowl, whisk together the mayo, lime juice, chili powder, garlic powder, cumin, paprika, and salt.
- Pour the dressing over the salad mixture and toss everything together until evenly coated.
- Serve immediately or chill in the refrigerator until ready to serve
Notes
- You can adjust the spice level by adding more or fewer jalapeños, depending on your preference.
- To make this dish lighter, consider using Greek yogurt instead of mayo.
- This salad can be stored in the fridge for up to 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming the chicken is pre-cooked)
- Category: Salad, Main Dish
- Method: No-cook, Tossed
- Cuisine: Southwest, American
Keywords: Southwest chicken, salad, quick, healthy, chicken salad, spicy, protein-packed