Quick Southwest Chicken Salad (Print-Friendly Format)
A speedy mix of chicken, beans, veggies and bold Southwest flavors perfect for wraps or salads.
# Required Ingredients:
→ Salad Base
01 -
450 g cooked shredded chicken breast
02 -
1 can (440 g) black beans, rinsed and drained
03 -
1 can (430 g) corn kernels, drained
04 -
1–2 fresh jalapeños, seeded and finely chopped
05 -
110 g cherry tomatoes, quartered
06 -
70 g red onion, finely chopped
07 -
35 g pepitas or sunflower seeds
→ Dressing
08 -
180 g mayonnaise or Greek yogurt (dairy-free or regular)
09 -
60 ml freshly squeezed lime juice
10 -
1 tablespoon chili powder
11 -
1 teaspoon garlic powder
12 -
1 teaspoon ground cumin
13 -
0.25 teaspoon paprika
14 -
0.25 teaspoon fine sea salt
# How to Make It:
01 -
Combine mayonnaise or Greek yogurt, lime juice, chili powder, garlic powder, cumin, paprika, and salt in a medium mixing bowl. Whisk until the mixture is uniformly blended and creamy.
02 -
In a large bowl, add the shredded chicken, black beans, corn, diced jalapeños, quartered cherry tomatoes, red onion, and pepitas.
03 -
Pour the prepared dressing over the salad ingredients. Stir thoroughly to coat all components evenly.
04 -
Serve immediately on its own, as a sandwich filling, wrapped in tortillas, or over a bed of lettuce.
# Additional Information:
01 -
For meal prep, store in an airtight container in the refrigerator for up to 4–5 days.
02 -
The choice between mayonnaise and Greek yogurt, as well as the option for dairy-free varieties, accommodates various dietary preferences.