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Quick Southwest Chicken Salad

A fast and satisfying salad featuring cooked shredded chicken, beans, corn, fresh veggies, and a creamy dressing, perfect for a quick meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Southwestern
Calories: 360
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 lb cooked shredded chicken (about 2-3 breasts) Neutral in flavor, absorbs dressing.
  • 1 can (15.5 oz) black beans, rinsed and drained Add creaminess and soft texture.
  • 1 can (15.25 oz) corn, drained Contributes natural sweetness.
  • 1-2 pieces fresh jalapeños, seeded and chopped Brings fresh heat; remove seeds for milder flavor.
  • 3/4 cup cherry tomatoes, quartered Adds acidity and crunch.
  • 1/2 cup red onion, chopped Brightens the dish with flavor.
  • 1/4 cup pepitas (or sunflower seeds) Adds crunchy texture.
For the dressing
  • 3/4 cup mayo (or greek yogurt, dairy free or regular) Creamy base carrying spices.
  • 1/4 cup fresh lime juice Brightens the flavors.
  • 1 tbsp chili powder Warm, smoky flavor.
  • 1 tsp garlic powder Adds depth of flavor.
  • 1 tsp cumin Enhances the Southwestern profile.
  • 1/4 tsp paprika Adds color and mild flavor.
  • 1/4 tsp salt Essential for flavor enhancement.

Method
 

Preparation
  1. Add all of the ingredients for the dressing into a medium bowl. Mix until combined, aiming for a uniform creamy look.
  2. In a large bowl, add the shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
  3. Pour the dressing over the salad ingredients and stir to combine.
  4. Serve the salad on its own, in a sandwich, or over lettuce.

Notes

The salad is best served chilled or at room temperature. Store leftovers in an airtight container for up to 3–4 days.