Description
This Southwest Chicken Salad is a quick, protein-packed dish made with shredded chicken, black beans, corn, and a creamy, zesty lime dressing. Ready in just 10 minutes, it’s perfect for meal prep, easy lunches, or light dinners with bold Southwest flavor.
Ingredients
Scale
For the Salad:
- 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
For the Dressing:
- ¾ cup mayo or Greek yogurt
- 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 medium bowl, mix together mayo (or Greek yogurt), lime juice, chili powder, garlic powder, cumin, paprika, and salt until smooth.
- In a large mixing bowl, add shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
- Pour the dressing over the salad mixture.
- Stir well until everything is evenly coated.
- Serve immediately or chill before serving. Enjoy on its own, in wraps, sandwiches, or over lettuce.
Notes
Great for meal prep—store in the fridge for up to 4–5 days.
Rotisserie chicken works perfectly for a faster option.
Swap mayo with Greek yogurt for a lighter version.
Roasted almonds or sunflower seeds can replace pepitas for added crunch.
For extra heat, add more jalapeños or a pinch of cayenne.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Main Course
- Method: No-Cook
- Cuisine: American, Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 295 kcal
- Sugar: 3.1 g
- Sodium: 240 mg
- Fat: 14.5 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 49 mg