Quick Southwest Chicken Salad Recipe
Not your average chicken salad! This quick Southwest Chicken Salad recipe is made with shredded chicken, flavorful spices, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas. Tossed in a tangy dressing, it’s versatile and delicious served on its own, in a sandwich, wrap, or over a bed of lettuce.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Lunch, Main Course
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the 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
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
- Add all of the ingredients for the dressing into a medium bowl. Mix until combined.
- Pour the dressing over the ingredients and stir to combine.
- Serve on its own, in a sandwich, or over lettuce. Enjoy!
In a large bowl, add the shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
Notes
- Great for Meal Prep – Store in the refrigerator for up to 4-5 days.
- Find out 4 easy ways to shred chicken that can be used in this recipe and other chicken salad recipes.
- Nutrition information is estimated and should only be used as an approximation.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 55mg
