Zesty & Fresh: Easy Southwest Chicken Salad
This Southwest Chicken Salad is a vibrant and zesty dish that brings back memories of sun-drenched days and effortless deliciousness. It's incredibly easy to whip up, comes together in a flash, and is perfect for meal-prepping, quick lunches, or bringing to a potluck.
Equipment
- Medium bowl
- Large bowl
- Whisk
Ingredients
- 1 lb cooked shredded chicken about 2-3 breasts; rotisserie or leftover chicken works well
- 1 can black beans 15.5 oz, rinsed and drained
- 1 can corn 15.25 oz, drained
- 1-2 fresh jalapeños seeded and chopped, adjust to spice preference
- 0.75 cup cherry tomatoes quartered
- 0.5 cup red onion chopped
- 0.25 cup pepitas or sunflower seeds
- 0.75 cup mayonnaise or Greek yogurt for the dressing
- 0.25 cup fresh lime juice
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 0.25 tsp paprika
- 0.25 tsp salt
Instructions
- Step 1: In a medium bowl, combine mayonnaise (or Greek yogurt), fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk until smooth and well combined.
- Step 2: In a large bowl, combine the cooled shredded chicken, black beans, corn, chopped jalapeños, quartered cherry tomatoes, chopped red onion, and pepitas or sunflower seeds.
- Step 3: Pour the prepared dressing over the salad ingredients. Stir until thoroughly combined and all ingredients are coated. Serve immediately, or for best flavor, chill in the fridge for at least 15-30 minutes before serving.
Notes
This salad is incredibly adaptable. Swap chicken for roasted sweet potatoes, grilled halloumi, or chickpeas for a vegetarian version. Add diced bell peppers, fresh cilantro, or diced avocado (add just before serving to prevent browning) for extra veggies. For more crunch, add crushed tortilla chips or crispy tortilla strips. A sprinkle of shredded cheddar or Monterey Jack cheese is a delicious addition. For more spice, add a dash of cayenne pepper or red pepper flakes to the dressing. For a more substantial meal, stir in some cooked quinoa or rice. Make sure your shredded chicken is completely cooled before mixing to prevent the dressing from thinning. If sensitive to spice, remove all seeds and white membranes from jalapeños. Start with ¾ of the dressing and add more if needed. Store in an airtight container in the refrigerator for 3-4 days; if avocado is added, consume within 1-2 days.