Quick Southwest Chicken Salad (Print)

Shredded chicken, beans, corn, and zesty dressing combine for a flavorful, satisfying Southwest-inspired dish.

# 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) sweet corn, drained
04 - 1 to 2 fresh jalapeños, seeded and finely chopped
05 - 110 g cherry tomatoes, quartered
06 - 75 g red onion, 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 salt

# Steps:

01 - In a medium bowl, combine mayonnaise or Greek yogurt, lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk until smooth.
02 - Add shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas or sunflower seeds to a large mixing bowl.
03 - Pour the prepared dressing over the salad components and stir thoroughly to ensure even coating.
04 - Present immediately as a standalone dish, or serve in a sandwich, wrap, or over a bed of lettuce.

# Notes:

01 - Salad can be refrigerated in an airtight container for up to 5 days, making it ideal for meal preparation.
02 - For a dairy-free option, use dairy-free Greek yogurt or mayonnaise in the dressing.

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