Quick Southwest Chicken Salad
This easy and refreshing chicken salad combines cooked shredded chicken, fresh vegetables, and zesty spices for a satisfying meal that's perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb cooked shredded chicken provides a hearty base
- 1 can black beans, rinsed and drained (15.5 oz) adds protein and texture
- 1 can corn, drained (15.25 oz) adds sweetness and moisture
- 1-2 pieces fresh jalapeños, seeded and chopped introduces heat and crunch
- ¾ cup cherry tomatoes, quartered adds freshness and juiciness
- ½ cup red onion, chopped contributes sharpness and flavor
- ¼ cup pepitas or sunflower seeds offers crunch and nutty flavor
- ¾ cup mayo or Greek yogurt provides creaminess
- ¼ cup fresh lime juice adds acidity and brightness
- 1 tablespoon chili powder enhances flavor with warmth
- 1 teaspoon garlic powder adds savory depth
- 1 teaspoon cumin brings earthy notes
- ¼ teaspoon paprika provides subtle smokiness
- ¼ teaspoon salt enhances overall flavor
Instructions
Preparation
- Start by gathering and preparing all of your ingredients. Rinse and drain the black beans and corn, and chop the cherry tomatoes, red onion, and jalapeños as specified.
- In a large mixing bowl, combine the shredded cooked chicken, black beans, corn, chopped jalapeños, quartered cherry tomatoes, and red onion. Stir gently to combine.
- Add the pepitas or sunflower seeds to the mixture and stir gently again.
Dressing
- In a separate bowl, mix the mayo or Greek yogurt with fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk until smooth.
- Pour the dressing over the salad mixture and gently fold until everything is well coated.
Final Touches
- Taste the salad and adjust seasoning as necessary.
- Cover the salad and let it sit in the refrigerator for about 30 minutes before serving.
Notes
Ensure the chicken is thoroughly shredded for even incorporation. Rinse the canned beans and corn well to remove excess sodium. Store leftovers in an airtight container in the refrigerator for up to three days.