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.
