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Quick intro: Why this salad works

This Quick Southwest Chicken Salad is one of those recipes that hits all the marks: ready in minutes, fills you up, and tastes bright and slightly spicy without fuss. Use leftover or store-bought rotisserie chicken and you can have a family-friendly lunch or dinner in under 15 minutes. Tip: swap mayo for Greek yogurt to lighten it up and add tang.

I often compare it to other pantry-friendly mains — for a spicier cousin try the spicy southwest chicken salad for more heat.

Reasons to cook it tonight

This recipe is perfect when you want a flavorful meal with minimal prep. It’s great for busy weeknights, potluck salads, packed lunches, or spooned into tortillas for an easy dinner.

Key benefits

Ready in about 10–15 minutes with cooked chicken.
Uses pantry staples: canned beans and corn.
Flexible: serve as a salad, sandwich filling, or taco topping.
Kid-friendly with jalapeños optional.
Makes excellent make-ahead lunches.

One neighbor told me they make this on Sunday and eat it all week — it keeps well and never feels boring.

I sometimes pair it with a warm casserole on colder nights, like a simple quick chicken casserole for variety.

Step-by-step: Make the Quick Southwest Chicken Salad

This is an assembly recipe — no cooking required if your chicken is already cooked. Combine the dressing, toss with the mix-ins, chill if you like, and serve.

Prep tips

Use cold cooked chicken shredded with two forks or a stand mixer on low for the fastest shredding.
Rinse and drain the canned beans well to reduce sodium and starch.
If you prefer less heat, remove all seeds from the jalapeños.

What you’ll need

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 (optional)
3/4 cup cherry tomatoes, quartered
1/2 cup red onion, chopped
1/4 cup pepitas (or sunflower seeds)
3/4 cup mayo (or Greek yogurt — dairy-free or regular)
1/4 cup fresh lime juice
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1/4 tsp paprika
1/4 tsp salt

Ingredient tips

Swap mayo for nonfat Greek yogurt to cut calories and add tang.
Use canned chicken or shredded rotisserie chicken to save time.
Pepitas add crunch; pumpkin seeds are great, or use toasted sunflower seeds if allergic.
If you’re building low-carb lunches, consult these low-carb, high-protein meal ideas for inspiration.

Simple directions to assemble

In a medium bowl, whisk together the mayo (or Greek yogurt), lime juice, chili powder, garlic powder, cumin, paprika, and salt until smooth.
In a large bowl, combine shredded chicken, black beans, corn, chopped jalapeños, cherry tomatoes, red onion, and pepitas.
Pour the dressing over the chicken mixture. Stir until everything is evenly coated.
Taste and adjust salt, lime, or spice as needed. Chill for 15–30 minutes if you prefer it cold.
Serve on its own, stuffed into sandwiches, wrapped in tortillas, or spooned over a bed of lettuce. Enjoy!

Step tips

If the salad seems dry after chilling, stir in a tablespoon of more lime juice or a splash of olive oil.
Let it rest 10–15 minutes so flavors meld. This improves texture and taste.

Topping and serving ideas

This salad is versatile — dress it up or keep it simple. Try it as a sandwich spread, over mixed greens for a light meal, or scooped into baked potatoes or tacos.

Serving tips

For a crunchier sandwich, layer the salad between toasted bread with avocado slices.
Serve over romaine or baby spinach with a squeeze of extra lime.
Offer tortilla chips and shredded cheese for a casual dip-style meal.
Add pickled jalapeños for a tangy kick.

I often pair it with quick, crisp sides or a simple air-fried chicken if I’m doubling the recipe — try an air fryer chicken breast on the side for an easy cooked-protein option.

Keeping it fresh: storage tips

Refrigerate: Store in an airtight container for up to 3–4 days. Stir before serving.
Freezing: Not recommended due to texture changes from the mayo and canned vegetables. If you must freeze, omit the dressing, freeze the mix-ins for up to 2 months, and add fresh dressing after thawing.
Reheating: If serving warm, gently reheat the chicken separately and mix with fresh dressing and vegetables.

Storage tips

Do: Keep dressing separate if you plan to store for more than a day.
Don’t: Freeze the fully dressed salad — mayo and tomatoes turn watery.
Do: Use clean utensils to scoop servings to extend freshness.

Pro chef tips and shortcuts

Use a food processor to coarsely chop onion and tomatoes quickly.
Make the dressing in a jar — shake to emulsify for easy storage.
Double the recipe and portion into lunch containers for grab-and-go meals.

Extra tips

Poach several chicken breasts at once and freeze portions for future salads.
For even distribution, toss gently with two spatulas rather than vigorous stirring.
If you’re short on time, swap fresh jalapeños for a pinch of cayenne or a few dashes of hot sauce.

If you want perfectly juicy shredded chicken in minutes, these instructions for air-fryer method for juicy chicken are a great reference.

Flavor twists and swaps

Change the profile with small swaps to suit dietary needs or different taste directions.

Quick variations

Mexican street corn: add cotija cheese, cilantro, and a touch of smoked paprika.
Creamy cilantro-lime: stir in chopped cilantro and extra lime zest.
Low-fat version: replace mayo with nonfat Greek yogurt.
Vegan version: use shredded jackfruit or chickpeas instead of chicken and vegan mayo.
Spicy: keep seeds in the jalapeños or add chipotle in adobo.

Nutrition snapshot

Estimated per serving (recipe yields about 4 generous servings):

Calories: ~650–680 kcal (using mayo)
Protein: ~40–48 g
Fat: ~35–45 g
Carbohydrates: ~25–35 g
Serving size: about 1 to 1 1/4 cups

Notes

Using 3/4 cup full-fat mayo drives calories and fat up significantly. Swap to 3/4 cup nonfat Greek yogurt and expect roughly 150–250 fewer calories per serving.
Adding cheese or serving with chips increases calories and fat.
For lower carbs, serve over lettuce rather than bread or tortillas.

Common questions answered

Q: Can I make this ahead for meal prep?
A: Yes — assemble without the dressing or use a lighter dressing if storing longer than a day. It keeps 3–4 days refrigerated if dressed, but stays freshest when dressing is added right before eating.

Q: Is this safe for kids if I use jalapeños?
A: Absolutely. Start with one seeded jalapeño or omit it entirely; the salad is flavorful even without the heat.

Q: Can I substitute canned tuna or turkey for chicken?
A: Yes — canned tuna or leftover turkey work well and change the protein profile but keep the same method.

Q: How do I reduce sodium?
A: Rinse canned beans thoroughly, choose low-sodium canned corn, and use less salt in the dressing. Fresh-squeezed lime often helps you use less salt while keeping flavor.

Final thoughts

This Quick Southwest Chicken Salad is fast, flexible, and flavorful — a go-to for busy nights and make-ahead lunches. Try the mayo-to-yogurt swap, add your favorite crunch, and make it your own. Enjoy experimenting with textures and heat levels — it’s one of those simple recipes that feels special every time.