Description
Quick Southwest Chicken Salad combines fresh flavors in a quick and easy recipe, perfect for lunches or picnics.
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, 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
- Gather all ingredients for the salad and dressing.
- Prepare the ingredients by cooking and shredding the chicken, rinsing the beans and corn, and chopping the vegetables.
- Make the dressing by mixing mayo or Greek yogurt with lime juice, chili powder, garlic powder, cumin, paprika, and salt in a medium bowl.
- Combine the shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas in a large bowl.
- Pour the dressing over the salad ingredients and stir gently until coated.
- Taste and adjust seasoning if necessary.
- Serve immediately or refrigerate for later.
Notes
For best results, use fresh ingredients and avoid over-mixing the salad to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican