Description
If you’re seeking a quick and flavorful meal, this Quick Southwest Chicken Salad is your answer! Bursting with vibrant ingredients and spices, it’s perfect for busy weeknights or gatherings. With tender shredded chicken, hearty black beans, and fresh vegetables tossed in a zesty dressing, this salad is not only delicious but also versatile—enjoy it in a wrap, sandwich, or on crisp lettuce. This recipe has become a go-to in our home for its ease of preparation and ability to bring everyone together at the table. Get ready to experience a satisfying blend of flavors that will have you making this dish again and again!
Ingredients
Scale
- 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 – dairy-free or regular)
- 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
- In a medium bowl, combine mayonnaise (or Greek yogurt), lime juice, chili powder, garlic powder, cumin, paprika, and salt. Mix until well combined to create the dressing.
- In a large bowl, combine shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
- Pour the dressing over the salad mixture and stir gently to coat all ingredients evenly.
- Serve immediately or chill in the refrigerator for 30 minutes to enhance flavors before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 70mg