Name: Quick Southwest Chicken Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Southwestern
Ingredients: 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; 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

Jump to Recipe

Introduction

This Quick Southwest Chicken Salad is a vibrant and flavorful dish perfect for a healthy lunch or light dinner. Packed with colorful veggies, tender shredded chicken, and a zesty lime dressing, it’s easy to prepare and sure to satisfy your cravings.

A clear glass bowl filled with a mixed salad containing shredded chicken in a light orange creamy dressing as the main layer, scattered with bright yellow corn kernels, black beans, slices of green jalapeño, chopped red onion, and small red tomato chunks, all evenly combined and visible throughout the bowl. The surface below the bowl has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Instructions

Step 1: In a medium bowl, combine the mayo or Greek yogurt, fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Mix well until the dressing is smooth and fully blended.
Step 2: In a large bowl, add the shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas. Pour the prepared dressing over the salad ingredients and stir thoroughly to combine everything evenly.
Step 3: Serve the salad on its own, inside a sandwich, or over a bed of lettuce for a refreshing meal. Enjoy immediately for the best flavor and texture.

Tips & Variations

For extra heat, keep some of the jalapeño seeds or add a dash of hot sauce to the dressing.
Try swapping the shredded chicken for grilled shrimp or blackened tofu for a different protein option.
Use Greek yogurt instead of mayo for a tangier dressing and lower fat content.
Add avocado slices or chopped cilantro to boost freshness and creaminess.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld but the pepitas may soften over time. Stir well before serving again. This salad is best enjoyed cold or at room temperature and can be quickly reheated if using it warm in a sandwich.

How to Serve

A clear glass bowl filled with a colorful layered salad mix sits on a white marbled surface. The salad contains a base of shredded chicken mixed with a creamy orange sauce, folded with bright yellow corn kernels, dark black beans, sliced green jalapeños, and red tomato pieces. Scattered pumpkin seeds add texture throughout. The layers are evenly mixed, showing a blend of creamy, soft, and crunchy textures with vibrant colors from the vegetables and seeds. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and keep it refrigerated. However, add the pepitas just before serving to maintain their crunch.

What can I use instead of pepitas?

If you don’t have pepitas, sunflower seeds or chopped toasted pumpkin seeds work well as a crunchy substitute.