Quick Southwest Chicken Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb cooked shredded chicken (about 2-3 breasts)
02 -
1 can (15.5 oz) black beans, rinsed and drained
03 -
1 can (15.25 oz) corn, drained
04 -
1-2 fresh jalapeños, seeded and chopped
05 -
¾ cup cherry tomatoes, quartered
06 -
½ cup red onion, chopped
07 -
¼ cup pepitas or sunflower seeds
→ Dressing
08 -
¾ cup mayo or Greek yogurt (dairy-free or regular)
09 -
¼ cup fresh lime juice
10 -
1 tablespoon chili powder
11 -
1 teaspoon garlic powder
12 -
1 teaspoon cumin
13 -
¼ teaspoon paprika
14 -
¼ teaspoon salt
# Instructions:
01 -
Add all dressing ingredients into a medium bowl and mix until combined.
02 -
In a large mixing bowl, combine the shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
03 -
Pour the dressing over the salad ingredients and stir until everything is well coated.
04 -
Serve the salad on its own, in a sandwich, wrap, or over lettuce. Enjoy!
# Notes:
01 -
Store in the refrigerator for up to 4-5 days. Great for meal prep.
02 -
Learn simple ways to shred chicken for this recipe and others.