Description
Discover how to make a Quick Southwest Chicken Salad in minutes! Perfect for a zesty, nutritious meal, this recipe will become your go-to for flavor-packed salads.
Ingredients
- 1 lb (454 g) cooked shredded chicken about 2-3 breasts
- 1 can (15.5 oz (439 g)) black beans rinsed and drained
- 1 can (15.25 oz (432 g)) corn drained
- 1-2 fresh jalapeños seeded, chopped
- 3/4 cup (180 ml) cherry tomatoes quartered
- 1/2 cup (120 ml) red onion chopped
- 1/4 cup (60 ml) pepitas or sunflower seeds
- 3/4 cup (180 ml) mayo or greek yogurt (dairy free or regular)
- 1/4 cup (60 ml) fresh lime juice
- 1 tablespoon (15 ml) chili powder
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) cumin
- 1/4 teaspoon (1 ml) paprika
- 1/4 teaspoon (1 ml) salt
Instructions
- Place all dressing components into a medium-sized bowl. Stir them together until well blended.
- In a separate large bowl, combine the shredded chicken, black beans, corn, chopped jalapeños, quartered cherry tomatoes, chopped red onion, and pepitas.
- Drizzle the prepared dressing over the mixture and mix thoroughly to ensure even coating.
- You can serve this dish as is, tucked inside a sandwich, or atop a bed of lettuce. Enjoy!
Notes
- Enhance the pepitas or sunflower seeds’ flavor by toasting them in a dry skillet for 3-4 minutes.
- Soak chopped jalapeños in cold water for 10 minutes to reduce their spiciness.
- Shred the cooked chicken finely with a fork for a more uniform salad texture.
