Quick Southwest Chicken Salad

This quick Southwest Chicken Salad is my go-to when I am craving something fresh filling and loaded with flavor yet need to get dinner on the table fast. Packed with protein and crunchy veggies all tossed in a creamy tangy dressing this is a salad that never gets boring. Whether you want it over greens in a sandwich or tucked inside a wrap it always hits the spot and makes amazing leftovers.

The first time I tossed this all together was on a night when I had leftover chicken and needed to stretch dinner quick. Now my friends ask for the recipe every time I bring it to a potluck and it always disappears fast.

Ingredients

• Shredded cooked chicken: brings satisfying protein and makes this salad super hearty look for rotisserie chicken for ease or poach your own and shred while warm for best texture
• Black beans: add creaminess and fiber choose low sodium canned beans and rinse them really well to keep things light
• Corn: brings a pop of sweetness and crunch use fresh in summer or canned when off season
• Fresh jalapeños: give just the right amount of heat chop fine and remove seeds for less spice or leave some in for a kick
• Cherry tomatoes: add juiciness and color pick the ripest brightest ones for best flavor
• Red onion: gives sharp zing slice it thin so the flavor is balanced not overwhelming
• Pepitas or sunflower seeds: give a salty crunch and a little healthy fat look for raw unsalted varieties for more control over the taste
• Mayo or Greek yogurt: makes the creamy base use Greek yogurt for extra protein and tang
• Fresh lime juice: brightens everything up and keeps the salad lively squeeze your own for the best flavor
• Chili powder: adds layers of classic Southwest taste choose a fresh fragrant blend for real flavor
• Garlic powder: brings mellow savoriness that lifts the dressing
• Cumin: gives a nutty warm note that feels right at home in any Southwest dish
• Paprika: adds smokiness and color look for Spanish paprika if you can for the most flavor
• Salt: brings all the ingredients together use sea salt and add little by little to taste

Step-by-Step Instructions

Make the Dressing:

Combine mayo or Greek yogurt fresh lime juice chili powder garlic powder cumin paprika and salt in a medium bowl. Whisk until totally smooth and evenly mixed so there are no spice pockets left

Mix the Salad:

Add shredded chicken black beans corn jalapeños tomatoes red onion and pepitas to a large mixing bowl. Toss gently with clean hands or spoons so everything is evenly distributed but not mushy

Dress and Combine:

Pour the dressing over the chicken and veggie mixture. Stir well until everything is fully coated and all the bits are glistening with the creamy Southwest dressing

Serve:

Scoop the salad onto a plate eat straight from the bowl pile it onto a sandwich or wrap or mound it high on a bed of greens. Serve right away or let it chill so the flavors come together even more

Pin

My favorite part of this recipe is definitely the pepitas. They never fail to add that irresistible crunch and I always sneak a few extra on top for myself. I remember once my little niece picked around every jalapeño but devoured all the seeds and corn so this dish can easily flex to fit every palate.

Storage Tips

Store the salad in an airtight container in the fridge making sure to give it a fresh stir before serving again. It holds up beautifully for several days so I often make it at the start of the week and enjoy quick lunches or snacks.

Ingredient Substitutions

If you do not have pepitas use sunflower seeds or even chopped toasted almonds. No fresh jalapeños No problem just add a pinch of cayenne or a few dashes of chipotle hot sauce for heat. You can also swap out cherry tomatoes for diced red peppers in a pinch.

Pin

Serving Suggestions

This salad makes a fantastic wrap filling with a handful of baby spinach or tuck it into pita bread for a satisfying lunch. I also love serving it with crunchy tortilla chips for a laid back party vibe.

Cultural and Historical Context

Southwest chicken salad draws inspiration from the bold flavors of American Southwest cuisine. The combination of beans corn and spices traces back to traditions influenced by Mexican Native American and early settler cooking. This fresh take on chicken salad honors that spirit with every zesty bite.

Recipe FAQs

→ What protein can I use if I don't have chicken?

Try cooked turkey, rotisserie chicken, or a plant-based protein like tofu or chickpeas for a similar texture and flavor.

→ Is this Southwest salad spicy?

The heat comes from fresh jalapeños and chili powder. Adjust by using less pepper or omitting seeds for a milder dish.

→ Can I use Greek yogurt instead of mayo in the dressing?

Absolutely! Greek yogurt provides a lighter, tangier option and pairs well with the Southwest spices.

→ How should I serve this chicken salad?

Enjoy it in a sandwich, wrapped in a tortilla, over mixed greens, or simply on its own for a hearty lunch.

→ How long will it keep in the refrigerator?

Store in an airtight container and enjoy within 4–5 days for best flavor and freshness.

→ Can I make this meal ahead for meal prep?

Yes, it's great for meal prep and retains its flavor and texture, making it perfect for lunches throughout the week.