Description
Not your average chicken salad! This quick Southwest Chicken Salad is packed with shredded chicken, bold spices, beans, corn, and fresh vegetables. Perfect for sandwiches, wraps, lettuce cups, or enjoying on its own.
Ingredients
- 1 pound cooked shredded chicken (about 2 to 3 breasts)
- 1 can (15.5 oz) black beans, rinsed and drained
- 1 can (15.25 oz) corn, drained
- 1 to 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
- For the Dressing:
- 3/4 cup mayonnaise or Greek yogurt (dairy-free or regular)
- 1/4 cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Instructions
1. In a medium bowl, add all dressing ingredients and mix until smooth and fully combined.
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
3. Pour the dressing over the chicken mixture and stir until everything is evenly coated.
4. Serve immediately on its own, in a sandwich, wrap, or over a bed of lettuce.
Notes
This recipe is great for meal prep and can be stored in an airtight container in the refrigerator for 4 to 5 days.
Nutrition information is estimated and should be used as an approximation.
Adjust the number of jalapeños to control the spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 3.1g
- Sodium: 240mg
- Fat: 14.5g
- Saturated Fat: 2.2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 49mg