Quick Southwest Chicken Salad with Zesty Freshness in Every Bite

This Quick Southwest Chicken Salad is a vibrant blend of zesty flavors and fresh vegetables, perfect for busy weekdays.

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Prep Time 15

Chill Time 20

Total Time 35

Servings: 4 servings

Course: Salads

Cuisine: Southwestern

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2-3 cups cooked shredded chicken can use canned chicken for quick prep
1 can black beans rinsed and drained
1 cup corn drained canned corn works well
1-2 pieces fresh jalapeños adjust according to spice preference
1 cup cherry tomatoes halved
½ cup red onion finely chopped; can use green onions as substitute
¼ cup pepitas (pumpkin seeds) can substitute with sunflower seeds if desired

For the Dressing

½ cup mayo or Greek yogurt dairy-free or regular
2 tablespoons fresh lime juice preferably fresh
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
to taste salt

Equipment

Mixing Bowl
whisk
Large spoon

Method

Step-by-Step Instructions

In a medium bowl, combine the mayo or Greek yogurt, fresh lime juice, and spices. Whisk until smooth and creamy.
In a large mixing bowl, combine shredded chicken, black beans, and corn. Add diced jalapeños, cherry tomatoes, red onion, and pepitas. Stir gently until mixed.
Pour the prepared dressing over the salad ingredients. Fold everything together until coated evenly.
Serve immediately, or chill for 20 minutes for flavors to meld. Enjoy in bowls or as filling for wraps.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 9gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

Allowing the salad to sit for 15-20 minutes enhances the flavors significantly. Store leftovers in an airtight container for up to 4-5 days.

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