Name: Southwest Chicken Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Southwest
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; ¾ cup cherry tomatoes, quartered; ½ cup red onion, chopped; ¼ cup pepitas or sunflower seeds; For the 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

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This Southwest Chicken Salad is anything but ordinary! Packed with shredded chicken, black beans, corn, and colorful veggies, all tossed in a zesty, creamy dressing, this salad is bursting with bold flavors. It’s quick to prepare, healthy, and versatile—enjoy it on its own, in a wrap, sandwich, or even over a bed of fresh lettuce. This salad is perfect for busy lunches, light dinners, or meal prep!

Why You’ll Love This Recipe

This Southwest Chicken Salad is an explosion of flavor, thanks to the combination of tender shredded chicken, hearty black beans, and sweet corn, all tossed with fresh veggies and a tangy dressing. The jalapeños add a nice kick, and the pepitas give it a satisfying crunch. Whether you’re looking for a light meal or a filling wrap, this salad is versatile and easy to make in just 10 minutes. It’s a perfect blend of creamy, zesty, and spicy flavors that will keep you coming back for more!

Southwest Chicken Salad

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

For the 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

Directions

In a medium bowl, add all the ingredients for the dressing (mayo or Greek yogurt, lime juice, chili powder, garlic powder, cumin, paprika, and salt). Mix until well combined.
In a large bowl, add the shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
Pour the dressing over the ingredients and stir to combine, ensuring everything is evenly coated.
Serve immediately as a salad, in a sandwich, wrap, or over a bed of lettuce. Enjoy!

Servings and Timing

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 6 servings

Variations

Make it Spicy: Add more jalapeños or a drizzle of hot sauce to the dressing if you like extra heat.
Vegetarian Option: Swap the chicken for extra beans, tofu, or grilled vegetables for a vegetarian version of this salad.
Add Avocado: For a creamy texture, add sliced avocado on top or mix it into the salad.
Substitute Mayo or Greek Yogurt: If you’re looking for a dairy-free or lighter option, try using mashed avocado or a dairy-free sour cream alternative in place of mayo.

Storage/Reheating

Storage: Store any leftover Southwest Chicken Salad in an airtight container in the refrigerator for up to 2-3 days.
Reheating: This salad is best served cold or at room temperature. If you prefer warm chicken, you can briefly warm it up before mixing, but avoid reheating the whole salad as the veggies and dressing are best fresh.

FAQs

1. Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great time-saving option! Just shred the chicken and add it to the salad.

2. Can I make this salad ahead of time?

Yes, you can prepare the salad ahead of time, but it’s best to store the dressing separately and mix it in just before serving to prevent the salad from getting soggy.

3. Can I substitute the mayo for something else?

Yes, you can substitute the mayo with Greek yogurt, sour cream, or even avocado for a different creamy base.

4. How can I make this salad spicier?

If you like your food spicy, you can add more jalapeños, a pinch of cayenne pepper, or even a few dashes of your favorite hot sauce to the dressing.

5. Can I use frozen corn?

Yes, you can use frozen corn, just make sure to thaw it before adding it to the salad.

6. Can I add cheese to this salad?

Yes! Adding shredded cheddar, cotija, or queso fresco would be a great addition for extra creaminess and flavor.

7. Can I make this salad without the pepitas?

If you prefer, you can leave out the pepitas and substitute with sunflower seeds, crumbled tortilla chips, or even a handful of crushed nuts for added crunch.

8. How long will the leftover salad last?

Leftovers will last for about 2-3 days in the refrigerator. Just be sure to store the salad in an airtight container.

9. Can I serve this salad as a side dish?

Yes, this Southwest Chicken Salad can also be served as a side dish alongside grilled meats or tacos.

10. Can I make this salad in advance for meal prep?

Absolutely! This salad is perfect for meal prep. Just prepare the salad and store the dressing separately. Combine them when you’re ready to eat.

Conclusion

The Southwest Chicken Salad is a flavorful, versatile, and super easy-to-make dish that’s perfect for quick lunches, light dinners, or meal prep. With its zesty dressing, crunchy pepitas, and a kick of jalapeño heat, it’s a satisfying meal that can be served in many ways. Whether enjoyed in a bowl, as a sandwich, or wrapped up, this salad is a must-try for anyone looking for a fresh, vibrant meal!

Emma

Southwest Chicken Salad

Why You’ll Love This Recipe