Print

Quick Southwest Chicken Salad

Print Recipe

A fast and flavorful salad combining shredded chicken, black beans, corn, and a zesty lime dressing, perfect for busy nights or lunch.

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)
  • 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

  1. Add all of the ingredients for the dressing into a medium bowl. Mix until combined.
  2. In a large bowl, add the shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
  3. Pour the dressing over the ingredients and stir to combine.
  4. Serve on its own, in a sandwich or over lettuce. Enjoy!

Notes

Chill for thirty minutes if you want the flavors to meld. Store the salad in an airtight container in the refrigerator for up to four days.

Nutrition

Find it online: https://voxrecipes.com/quick-southwest-chicken-salad-2/