Quick Southwest Chicken Salad Recipe

Why You’ll Love This Recipe

• Quick and Easy: Ready in less than 10 minutes, especially if you have pre-cooked shredded chicken on hand.
• Healthy Ingredients: Packed with protein-rich chicken and black beans, along with fresh vegetables.
• Versatile: Enjoy it on its own, in a sandwich, wrap, or over a bed of lettuce.
• Portable: Ideal for outdoor barbecues, family gatherings, or work lunches.

Ingredients

• 1 lb cooked shredded chicken (about 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 (shelled pumpkin seeds)
• ½ cup mayonnaise
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• Salt and pepper to taste

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

Directions

1. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, chili powder, ground cumin, salt, and pepper until smooth.
2. Combine Ingredients: In a large bowl, add the shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
3. Mix Together: Pour the dressing over the chicken mixture and toss until all ingredients are well coated.
4. Serve: Enjoy immediately, or refrigerate for later use. This salad can be served on its own, in a sandwich, wrap, or over a bed of lettuce.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Prep Time: 10 minutes
• Cook Time: 0 minutes (assuming chicken is pre-cooked)
• Total Time: 10 minutes

Variations

• Add Fruit: Incorporate dried cranberries or chopped apples for a touch of sweetness.
• Swap Seeds: If pepitas aren’t available, sunflower seeds make a great alternative.
• Increase Spice: For more heat, add cayenne pepper or include the seeds from the jalapeños.
• Herbs: Fresh cilantro can add an extra layer of flavor.

Storage/Reheating

Store any leftover salad in an airtight container in the refrigerator for up to 5 days. This makes it an excellent option for meal prepping lunches or quick dinners throughout the week. There’s no need for reheating; simply enjoy it cold or at room temperature.

FAQs

What type of chicken is best for this salad?

Pre-cooked shredded chicken works best, such as rotisserie chicken or chicken breasts cooked in advance.

Can I use frozen corn instead of canned?

Yes, thawed frozen corn can be used as a substitute for canned corn.

How can I make this salad spicier?

To increase the heat, add more jalapeños or include the seeds, and consider adding cayenne pepper to the dressing.

Is there a dairy-free alternative to mayonnaise?

Yes, you can use a dairy-free or vegan mayonnaise to keep the salad dairy-free.

Can I prepare this salad in advance?

Absolutely! This salad holds up well and can be made up to 5 days in advance.

What can I use instead of pepitas?

Sunflower seeds are a great alternative if pepitas are not available.

How should I serve this salad?

It can be served on its own, in a sandwich, wrap, or over a bed of lettuce.

Can I add cheese to this salad?

Yes, adding shredded cheese like cheddar or a Mexican blend can enhance the flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Is this salad gluten-free?

Yes, all ingredients listed are gluten-free.

Conclusion

This Quick Southwest Chicken Salad is a versatile and flavorful dish that’s easy to prepare and customize. Whether you’re looking for a quick meal or a dish to bring to gatherings, this salad is sure to be a hit. Its combination of protein, fresh vegetables, and zesty dressing offers a satisfying and nutritious option for any occasion.