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This vibrant Southwest Chicken Salad brings together juicy shredded chicken, sweet corn, creamy black beans, fresh veggies, and a zesty lime dressing for a meal that is bold and packed with protein. I love making this salad when I want something that comes together fast but never feels boring. It is perfect tucked in a tortilla for a wrap or just heaped on a crisp bed of greens.
Whenever I have leftover cooked chicken in my fridge, I turn to this salad because it transforms it into something that feels completely new. My family always asks for seconds and it disappears fast at potlucks.
Ingredients
- Cooked shredded chicken: Look for a rotisserie chicken for the quickest option or poach your own for maximum flavor
- Black beans: Rinsed and drained These add fiber and heartiness Choose no salt added if possible
- Corn: Use canned for ease or swap for thawed frozen sweet corn
- Fresh jalapenos: Add a kick of heat and color Opt for firm peppers and remove seeds for less spice
- Cherry tomatoes: Sweet and juicy Quarter them to distribute flavor in every bite
- Red onion: Sharp and crunchy For milder flavor soak in water before adding
- Pepitas or sunflower seeds: Crunchy protein rich Choose roasted and unsalted seeds for best texture
- Mayo or Greek yogurt: Creamy binding Pick Greek yogurt for protein and lighter taste
- Fresh lime juice: For brightness and zing Always use freshly squeezed for best flavor
- Chili powder: Gives that classic Southwest flavor Use a blend for more complexity
- Garlic powder: Layers in savory depth Make sure it smells fresh
- Cumin: Earthy and warm Pick ground cumin and check that it is aromatic
- Paprika: Sweet smoky notes Spanish or smoked paprika are both excellent
- Salt: Balances all the flavors Taste before adding more
Step-by-Step Instructions
- Make the Dressing:
- Combine mayo or Greek yogurt with fresh lime juice chili powder garlic powder cumin paprika and salt in a medium bowl Mix thoroughly until smooth and creamy This infuses the dressing with flavor
- Prepare the Salad Base:
- In a large mixing bowl add the cooked shredded chicken black beans corn chopped jalapenos quartered cherry tomatoes chopped red onion and pepitas Toss gently so the ingredients are even
- Dress the Salad:
- Pour the prepared dressing over the bowl of salad ingredients Stir everything together until each bite is coated in the creamy mixture This ensures every spoonful is balanced and tangy
- Serve and Enjoy:
- Spoon the salad onto plates eat straight from the bowl or stuff in wraps or lettuce leaves The salad holds up well for hours making it a great lunchbox filler
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I always go heavy on the pepitas because they bring a nutty crunch that my kids love I still remember the first time my youngest tried this salad and picked out extra pepitas for herself now I always put a little bowl on the side for her
Storage Tips
Store the salad in an airtight container in the fridge for up to five days If using Greek yogurt the dressing may thicken slightly but loosens with a squeeze of extra lime Stir well before serving to keep everything creamy and fresh
Ingredient Substitutions
Shredded turkey works just as well as chicken You can swap pepitas for toasted sunflower seeds and use any type of beans you enjoy For less heat use mini sweet peppers instead of jalapenos
Serving Suggestions
Pile onto toasted bread for a hearty sandwich Roll in a soft tortilla for a grab and go lunch or spoon over greens for a light dinner It is even delicious inside avocado halves
Cultural Context
This salad celebrates classic Southwest American flavors think chili lime and hearty legumes It draws inspiration from Tex Mex favorites blending culinary traditions from the border region My recipe puts a modern healthy spin on these roots
Frequently Asked Questions About Recipes
- → Can I use rotisserie chicken instead of cooking my own?
Absolutely. Rotisserie chicken works perfectly and saves prep time. Simply shred and mix with the other ingredients.
- → What alternatives can I use for mayo?
Greek yogurt—dairy or non-dairy—makes a great substitute for mayo, offering a tangy, creamy texture.
- → How spicy is this dish with jalapeños?
Using 1 seeded jalapeño provides mild warmth. Add a second or leave the seeds for more heat.
- → How long does this keep in the refrigerator?
This keeps well in an airtight container for 4 to 5 days, making it excellent for meal prep.
- → Can I serve this as a main or side?
It's hearty enough as a main dish but also pairs nicely as a side or filling for sandwiches and wraps.