Description
This Quick Southwest Chicken Salad is a delicious, protein-packed dish ready in just 10 minutes! Made with shredded chicken, black beans, corn, and fresh veggies, it’s tossed in a creamy, zesty dressing. Perfect for meal prep, sandwiches, wraps, or as a salad topping. It’s gluten-free, easy to customize, and ideal for a quick and healthy meal.
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
Instructions
- Prepare the Dressing – In a small bowl, whisk together mayonnaise, lime juice, chili powder, ground cumin, salt, and pepper.
- Combine Ingredients – In a large bowl, mix shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
- Mix Together – Pour the dressing over the chicken mixture and toss until evenly coated.
- Serve – Enjoy immediately or refrigerate for later. Serve on its own, in a sandwich, wrap, or over a bed of lettuce.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
- Make it Spicier: Add more jalapeños (with seeds) or cayenne pepper.
- Dairy-Free Option: Use vegan mayo.
- Substitutions: Swap pepitas for sunflower seeds or add dried cranberries for a sweet twist.
- Prep Time: 10 minutes
- Category: Salad, Main Course
- Method: Mixing
- Cuisine: Southwest, Mexican-Inspired
