Description
A quick and healthy Southwest chicken salad packed with flavor, featuring tender shredded chicken, black beans, corn, and a zesty dressing with a hint of spice. Perfect for a satisfying meal or a fresh side dish.
Ingredients
Scale
- 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
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
- In a large bowl, combine the shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
- In a small bowl, whisk together the mayo, lime juice, chili powder, garlic powder, cumin, paprika, and salt until smooth.
- Pour the dressing over the salad mixture and toss until evenly coated.
- Serve immediately, or chill for 30 minutes before serving for enhanced flavor.
Notes
- Adjust the heat level by varying the amount of jalapeños used.
- You can substitute the mayo with Greek yogurt for a lighter version.
- Add extra toppings like avocado or cilantro for more flavor.
- Prep Time: 15 minutes
- Cook Time: None (if using pre-cooked chicken)
- Category: Salad, Main Course
- Method: No cooking required; just mixing ingredients
- Cuisine: Southwest, Mexican-inspired