Description
A vibrant and adaptable salad with shredded chicken, black beans, and fresh veggies, seasoned with zesty lime and spices, perfect for summer gatherings.
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, 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, fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Mix until fully combined.
- In a large mixing bowl, combine the cooked shredded chicken, rinsed black beans, drained corn, chopped jalapeños, quartered cherry tomatoes, chopped red onion, and pepitas.
- Pour the dressing over the chicken and vegetable mixture. Stir gently until all ingredients are well-coated and combined.
- Serve the salad on plates, or use it to fill a sandwich or wrap. Alternatively, serve it over a bed of crisp lettuce.
Notes
Use leftover or rotisserie chicken for a quicker meal. Keep the dressing separate until serving to maintain freshness.
