Description
This Quick Southwest Chicken Salad is a vibrant, protein-packed dish that combines shredded chicken, black beans, corn, and jalapeños with a creamy, zesty dressing. Perfect for meal prep or a quick dinner, it’s ready in just 10 minutes and bursting with bold flavors and satisfying textures.
Ingredients
Scale
- Salad:
- 1 lb cooked shredded chicken (about 3 cups)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (canned or cooked)
- 1–2 jalapeños, seeded and chopped
- 1 cup cherry tomatoes, quartered
- ½ cup red onion, finely chopped
- ¼ cup pepitas (shelled pumpkin seeds)
- Dressing:
- ¾ cup mayonnaise
- ¼ cup fresh lime juice
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- ¼ tsp paprika
- ¼ tsp salt
Instructions
- In a medium bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, cumin, paprika, and salt until smooth.
- In a large bowl, combine shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
- Pour the dressing over the salad ingredients and toss until evenly coated.
- Serve immediately, or refrigerate for 30 minutes to let the flavors meld.
Notes
- Customize spice levels by adjusting jalapeños and chili powder.
- For a creamier salad, add diced avocado.
- Toast pepitas for extra crunch and nuttiness.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: No-cook
- Cuisine: Southwest