Quick Southwest Chicken Salad Recipe
This Quick Southwest Chicken Salad is a flavorful, easy-to-make dish perfect for a light lunch or dinner. Combining shredded chicken with black beans, corn, fresh jalapeños, and a zesty homemade dressing, it delivers a vibrant blend of textures and tastes inspired by Southwestern cuisine. Ready in under 15 minutes, it’s versatile enough to serve on its own, in a sandwich, or over a bed of lettuce for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
- Diet: Low Fat
Ingredients
Scale
Salad 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)
Dressing Ingredients
- 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
- Mix Dressing: In a medium bowl, combine the mayo (or Greek yogurt), fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk thoroughly until the ingredients are well blended into a smooth dressing.
- Mix Salad Ingredients: In a large bowl, add the cooked shredded chicken, black beans, drained corn, chopped jalapeños, quartered cherry tomatoes, chopped red onion, and pepitas. Gently toss to combine all the salad components evenly.
- Combine Dressing and Salad: Pour the prepared dressing over the salad ingredients. Stir gently yet thoroughly until the dressing coats all ingredients evenly, ensuring every bite is flavorful.
- Serve: This salad can be served immediately on its own, used as a filling for sandwiches, or spooned over a bed of fresh lettuce for a lighter option. Enjoy your fresh, zesty Southwest Chicken Salad!
Notes
- For extra crunch, add more pepitas or toasted sunflower seeds on top just before serving.
- Adjust the number of jalapeños to control the heat level of the salad.
- The chicken can be prepared ahead of time or replaced with rotisserie chicken for convenience.
- Use Greek yogurt instead of mayo for a lighter, tangier dressing with added protein.
- This salad keeps well covered in the refrigerator for up to 2 days but is best enjoyed fresh.
Keywords: Southwest Chicken Salad, quick chicken salad, healthy chicken salad, no-cook chicken recipe, black bean salad, corn salad, easy lunch recipe, zesty chicken salad
Find it online: https://thedishspot.com/quick-southwest-chicken-salad-recipe/
