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–+ servings
Linda S. Smith

Quick Southwest Chicken Salad

A flavorful and easy salad made with shredded chicken, black beans, corn, and a delicious dressing, perfect for a quick lunch or dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Southwestern
Calories: 680
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked shredded chicken (about 2–3 breasts) Use leftover or rotisserie chicken for convenience.
  • 1 can black beans, rinsed and drained (15.5 oz) Rinse and drain to reduce sodium.
  • 1 can corn, drained (15.25 oz) Use canned corn for ease.
  • 1–2 pieces fresh jalapeños, seeded and chopped (optional) Adjust spice level as desired.
  • 3/4 cup cherry tomatoes, quartered
  • 1/2 cup red onion, chopped Use a food processor for quicker chopping.
  • 1/4 cup pepitas (or sunflower seeds) Adds crunch; substitutes can be used.
Dressing
  • 3/4 cup mayo (or Greek yogurt — dairy-free or regular) Swap mayo for yogurt to reduce calories.
  • 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

Method
 

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

Nutrition

Calories: 680kcalCarbohydrates: 30gProtein: 44gFat: 40gSaturated Fat: 6gSodium: 800mgFiber: 10gSugar: 3g

Notes

Best when made fresh, but can be stored in an airtight container in the fridge for up to 3–4 days. Use clean utensils to serve to maintain freshness.

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