Quick Southwest Chicken Salad Recipe
A quick Southwest Chicken Salad recipe that features shredded chicken, black beans, corn, and a zesty dressing. Perfect for a flavorful lunch or main course, whether enjoyed on its own, in a wrap, sandwich, 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
- Prepare the Dressing: In a medium bowl, combine all dressing ingredients.
- Combine Salad Ingredients: In a large bowl, mix shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
- Add Dressing: Pour the dressing over the salad ingredients and mix well.
- Serve: Enjoy the salad on its own, in a sandwich, wrap, or over lettuce.
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
- Serving Size: 1 serving
- Calories: 251 kcal
- Sugar: 3.1 g
- Sodium: 240 mg
- Fat: 14.5 g
- Saturated Fat: 2.2 g
- Carbohydrates: 14.9 g
- Fiber: 3.7 g
- Protein: 18.9 g
- Cholesterol: 49 mg
Find it online: https://bitezly.com/quick-southwest-chicken-salad-recipe/
