Quick Southwest Chicken Salad That’s Creamy, Crunchy, and Easy
Not your average chicken salad! This quick Southwest Chicken Salad recipe is made with shredded chicken, flavorful spices and a handful of vegetables and protein. Serve on its own, in a sandwich, wrap or bed of lettuce!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Lunch, Main Course
- Method: No-Cook
- Cuisine: American
Ingredients
- 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 and chopped
- ¾ cup cherry tomatoes, quartered
- ½ cup red onion, chopped
- ¼ cup pepitas or sunflower seeds
- Dressing:
- ¾ cup mayo or Greek yogurt (dairy free or regular)
- ¼ cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
Instructions
1. Add all of the ingredients for the dressing into a medium bowl. Mix until combined.
2. In a large bowl add the shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
3. Pour the dressing over the ingredients and stir to combine.
4. Serve on its own, in a sandwich or over lettuce. Enjoy!
Notes
Great for meal prep – store in the refrigerator for up to 4-5 days.
Find out 4 easy ways to shred chicken that can be used in this recipe and other chicken salad recipes.
Nutrition information is estimated and should only be used as an approximation.
Nutrition
- Serving Size: 1 serving
- Calories: 251
- Sugar: 3.1g
- Sodium: 240mg
- Fat: 14.5g
- Saturated Fat: 2.2g
- Carbohydrates: 14.9g
- Fiber: 3.7g
- Protein: 18.9g
- Cholesterol: 49mg
Find it online: https://paulakitchen.com/quick-southwest-chicken-salad/