This Southwest Chicken Salad is a refreshing and protein-packed meal that comes together in just 10 minutes. Perfect for summer or as a light, nutritious lunch, this salad combines shredded chicken, black beans, corn, and a zesty lime dressing. Whether enjoyed on its own, in a wrap, or on a bed of lettuce, it’s a flavorful, customizable dish that’s bound to satisfy.
Why You’ll Love This Recipe
- Quick and Easy: With only 10 minutes of prep, this salad is ideal for busy days.
- Packed with Protein: Shredded chicken and beans make this salad both filling and nutritious.
- Flavorful Dressing: The zesty lime and spice-based dressing ties everything together beautifully.
- Customizable: Enjoy it as a standalone salad, in wraps, or as a topping for lettuce for extra crunch.
- Healthy and Nutritious: It’s low-carb, high-protein, and works well for meal prep.
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
For the dressing:
- ¾ cup mayo
- ¼ cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Make the Dressing: In a medium bowl, combine all of the dressing ingredients and mix until well combined.
- Prepare the Salad: In a large bowl, add the shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
- Combine: Pour the dressing over the salad ingredients and stir gently to combine.
- Serve: Enjoy the salad as is, wrap it in a tortilla, or serve over a bed of lettuce.
Servings and Timing
- Servings: 6 servings
- Preparation Time: 10 minutes
- Cooking Time: 0 minutes
- Total Time: 10 minutes
Variations
- Add More Veggies: Add bell peppers, cucumbers, or avocado for extra flavor and texture.
- Spicy Kick: If you love heat, add extra jalapeños or even a diced serrano pepper.
- Swap Protein: Substitute shredded chicken with cooked ground turkey or blackened shrimp for variety.
- Vegan Option: Use a plant-based mayo and skip the chicken for a delicious vegan option.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The salad can lose its crunch after a while, so it’s best to enjoy it fresh.
- Reheating: This salad is best served cold, so it does not require reheating. However, if stored as a wrap, it can be eaten cold or at room temperature.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare all the ingredients and store the dressing separately. Combine them just before serving to keep everything fresh.
Can I use frozen corn instead of canned?
Yes, feel free to use frozen corn; just make sure to thaw it and drain well before adding to the salad.
How can I make this salad spicier?
Increase the amount of jalapeños or add a dash of hot sauce to the dressing.
Is this recipe gluten-free?
Yes, this salad is naturally gluten-free. Just make sure to use a gluten-free mayo if needed.
Can I add cheese to this salad?
Yes, shredded cheddar or crumbled cotija would make a great addition.
What kind of mayo should I use?
You can use regular, light, or avocado-based mayo depending on your preference.
Can I use store-bought shredded chicken?
Yes, if you’re short on time, store-bought shredded rotisserie chicken works perfectly.
How long does this salad keep?
The salad is best eaten within 1-2 days for optimal freshness.
Can I turn this into a meal prep option?
Yes, this salad makes for great meal prep. Just keep the dressing separate and combine everything when ready to eat.
Can I make this salad without beans?
Yes, you can omit the beans if you prefer, though they do add a nice boost of protein and fiber.
Conclusion
This Quick Southwest Chicken Salad is the perfect dish for anyone looking for a light, flavorful, and nutritious meal. Packed with protein and fiber, it’s customizable and perfect for meal prepping. With a zesty lime dressing and just the right amount of spice, it’s sure to become your go-to recipe for summer and beyond!
Print
Quick Southwest Chicken Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves 6
- Category: Salad, Light Meals, Meal Prep
- Method: No-Cook
- Cuisine: Southwest, Mexican
- Diet: Gluten Free
Description
This Quick Southwest Chicken Salad is the perfect healthy and flavorful meal for busy days. With shredded chicken, black beans, corn, and a zesty lime dressing, it’s a protein-packed, refreshing dish that takes just 10 minutes to prepare. Whether served on its own, in wraps, or over lettuce, it’s a versatile and customizable recipe that’s perfect for summer lunches or meal prep.
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
- For the dressing:
- ¾ cup mayo
- ¼ cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
Instructions
- Make the Dressing: In a medium bowl, combine mayo, lime juice, chili powder, garlic powder, cumin, paprika, and salt. Mix until smooth and well combined.
- Prepare the Salad: In a large bowl, add shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
- Combine: Pour the dressing over the salad ingredients. Toss gently to combine.
- Serve: Serve the salad as-is, wrap it in a tortilla, or serve it over a bed of lettuce.
Notes
- For added veggies, try adding bell peppers, cucumbers, or avocado.
- For extra spice, increase the jalapeños or add a dash of hot sauce to the dressing.
- For a vegan option, replace chicken with extra beans or roasted vegetables and use a plant-based mayo.
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