Description
Not your average chicken salad! This quick Southwest Chicken Salad is packed with shredded chicken, vibrant veggies, protein-rich beans, and bold spices. Perfect for sandwiches, wraps, or salads.
Ingredients
- 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 and chopped
- ¾ cup cherry tomatoes, quartered
- ½ cup red onion, chopped
- ¼ cup pepitas or sunflower seeds
- Dressing:
- ¾ cup mayo or Greek yogurt (dairy-free or regular)
- ¼ cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon 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, wrap, or over lettuce. Enjoy!
Notes
Great for meal prep – store in the refrigerator for up to 4–5 days.
Try using dairy-free yogurt for a lighter option.
Add avocado or shredded cheese for extra richness.
Use rotisserie chicken for an even quicker prep time.