Description
A vibrant and flavorful salad combining tender shredded chicken with black beans, corn, and fresh vegetables, all tossed in a zesty Southwest-inspired dressing. Perfect for a quick lunch or dinner that’s both satisfying and nutritious.
Ingredients
Scale
Salad
- 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
- ¾ cup cherry tomatoes, quartered
- ½ cup red onion, chopped
- ¼ cup pepitas or sunflower seeds
Dressing
- ¾ cup mayo or Greek yogurt (dairy free or regular)
- ¼ cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
Instructions
- Prepare the Dressing
In a medium bowl, combine the mayo or Greek yogurt, fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk these ingredients together until they form a smooth, well-incorporated dressing with an even color throughout. The lime juice should help thin the dressing to a pourable consistency. - Combine Salad Ingredients
In a large bowl, add the shredded chicken, making sure it’s pulled into bite-sized pieces. Add the rinsed and drained black beans, drained corn, chopped jalapeños, quartered cherry tomatoes, chopped red onion, and pepitas or sunflower seeds. The variety of colors and textures will create an appealing and nutritious base for your salad. - Mix with Dressing
Pour the prepared dressing over the salad ingredients in the large bowl. Using a large spoon or spatula, gently fold and stir the ingredients until everything is evenly coated with the dressing. Be careful not to overmix, as this can make the ingredients mushy. - Serve
Serve the Southwest Chicken Salad immediately on its own as a complete meal, as a filling in a sandwich or wrap, or over a bed of fresh lettuce for added greens. For best flavor, allow the salad to chill in the refrigerator for 30 minutes before serving, if time permits.
Notes
For meal prep, this salad keeps well in the refrigerator for up to 3 days. The flavors actually improve after a day as they meld together. For a spicier version, leave some jalapeño seeds in or add a dash of hot sauce to the dressing. For a lighter option, use Greek yogurt instead of mayo in the dressing.
- Prep Time: 15 minutes