Quick Southwest Chicken Salad
This Southwest Chicken Salad blends tender shredded chicken with fresh vegetables and a creamy, spicy lime dressing for a lively and nourishing meal that's quick to prepare.
Ingredients
Salad Ingredients
- 3 cups Shredded cooked chicken rotisserie or boiled
- 1 cup Canned black beans drained and rinsed
- 1 cup Canned corn drained (fresh or frozen also work)
- 1 small Jalapeño pepper seeded and thinly sliced
- 1 cup Cherry tomatoes halved
- 1/4 cup Pumpkin seeds (pepitas) lightly toasted
- 1/4 cup Red onion finely chopped
Dressing
- 1/2 cup Mayonnaise or Greek yogurt choose based on preference
- 2 tablespoons Fresh lime juice
- 1 teaspoon Ground cumin
- 1/2 teaspoon Chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded chicken, black beans, corn, jalapeños, cherry tomatoes, pumpkin seeds, and red onion.
- In a small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, cumin, chili powder, salt, and pepper until smooth.
- Pour the dressing over the chicken mixture and toss to coat evenly.
- Serve immediately over greens, in a wrap, or store dressing separately and mix before serving.
Notes
Toast pumpkin seeds gently in a dry skillet for extra crunch and nuttiness. Adjust the heat by adding more or less jalapeño. Store salad and dressing separately for best freshness.