Description
This Quick Southwest Chicken Salad features shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onions, and pepitas, all tossed in a creamy honey-lime dressing. Ready in just 25 minutes, this vibrant, high-protein salad is perfect for meal prep, wraps, or hearty grain bowls.
Ingredients
Main Ingredients:
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1 lb cooked shredded chicken (about 2–3 breasts)
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1 can (15.5 oz) black beans, rinsed and drained
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1 can (15.25 oz) corn, drained
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1–2 fresh jalapeños, seeded and chopped (adjust for desired heat)
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¾ cup cherry tomatoes, quartered
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½ cup red onion, chopped
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¼ cup pepitas (shelled pumpkin seeds) or sunflower seeds
Dressing:
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¾ cup mayo or Greek yogurt (dairy-free or regular)
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¼ cup fresh lime juice (about 2 limes)
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1 tbsp chili powder
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1 tsp garlic powder
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1 tsp cumin
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¼ tsp paprika
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¼ tsp salt (adjust to taste)
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1–2 tbsp honey (for sweetness)
Instructions
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Prepare the Dressing:
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In a medium bowl, mix mayo or Greek yogurt, lime juice, chili powder, garlic powder, cumin, paprika, salt, and honey until smooth.
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Prepare the Salad Base:
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In a large bowl, combine shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
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Add the Dressing:
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Pour the dressing over the salad mixture and toss until everything is well-coated.
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Taste & Adjust:
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Adjust seasoning as needed. For best results, refrigerate for at least 30 minutes before serving.
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Notes
- Add crispy tortilla strips or sliced avocado for extra texture.
- To make this dairy-free, use dairy-free yogurt.
- Adjust spice level by adding more jalapeños or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Dish
- Method: Mixing
- Cuisine: Southwest, Mexican-inspired