Quick Southwest Chicken Salad That Packs a Flavor Punch

This Quick Southwest Chicken Salad is a vibrant, protein-packed escape with fresh vegetables and a zesty dressing.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 4 servings

Course: Salad

Cuisine: Southwestern

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups cooked shredded chicken can substitute with canned chicken
1 can black beans rinsed and drained
1 cup sweet corn fresh or thawed from frozen
1-2 fresh jalapeños adjust based on heat preference
1 cup cherry tomatoes quartered
½ cup red onion can substitute with green onions
¼ cup pepitas can substitute with sunflower seeds

For the Creamy Dressing

½ cup mayonnaise or Greek yogurt can use dairy-free alternatives
1 tbl fresh lime juice freshly squeezed is best
1 teaspoon chili powder add more for bolder taste
½ teaspoon garlic powder or use fresh minced garlic
1 teaspoon cumin
½ teaspoon paprika
a pinch salt

Equipment

Mixing Bowl
Whisk
spatula

Method

Step-by-Step Instructions

In a medium bowl, combine mayonnaise or Greek yogurt, lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk until creamy and well combined.
In a large mixing bowl, layer the cooked chicken, black beans, sweet corn, jalapeños, cherry tomatoes, red onion, and pepitas. Gently toss to blend the colors.
Pour the creamy dressing over the salad and gently stir until evenly coated.
Serve immediately or refrigerate for at least 30 minutes for enhanced flavor.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 750mgFiber: 8gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Chill the salad before serving for enhanced flavor. Store leftovers in an airtight container for up to 4-5 days.

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