Description
This Southwest Chicken Salad is packed with flavor, featuring tender shredded chicken, black beans, corn, and a zesty, creamy dressing. Quick and easy to make, it’s perfect as a standalone meal, in a sandwich, wrap, or served over lettuce. Full of fresh ingredients and bold spices, this salad is a satisfying and healthy option!
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
Instructions
- In a medium bowl, combine all the ingredients for the dressing. Mix well until smooth and fully combined.
- In a large bowl, add the shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
- Pour the dressing over the salad ingredients and stir until everything is evenly coated.
- Serve immediately on its own, in a sandwich, or over a bed of lettuce. Enjoy!
Notes
- For extra heat, leave some seeds in the jalapeños or add a dash of hot sauce to the dressing.
- If you prefer a lighter version, swap the mayo for Greek yogurt or a dairy-free alternative.
- You can make the salad ahead of time, but add the dressing just before serving to keep it fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Dish
- Method: No-Cook
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 55mg
