Description
A colorful and nutritious Southwest chicken salad bursting with flavor and perfect for any occasion.
Ingredients
Scale
- 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, chopped)
- 3/4 cup cherry tomatoes (quartered)
- 1/2 cup red onion (chopped)
- 1/4 cup pepitas (or sunflower seeds)
- 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
- In a medium bowl, combine the mayo (or Greek yogurt), lime juice, chili powder, garlic powder, cumin, paprika, and salt. Mix until creamy and well blended to create a flavorful dressing.
- In a large bowl, stir together the shredded chicken, black beans, corn, chopped jalapeños, quartered cherry tomatoes, chopped red onion, and pepitas.
- Pour the creamy dressing over the salad mixture and gently toss until everything is coated evenly.
- Serve immediately on a bed of fresh greens, in a sandwich, or simply scoop into a bowl and savor!
Notes
Adjust seasoning to taste and feel free to substitute with your favorite ingredients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 60mg