Quick Southwest Chicken Salad (Print)
Tender chicken, black beans, and veggies in a zesty chili-lime dressing for a satisfying Southwest-style meal.
# Ingredients:
→ Salad Base
01 -
450 g cooked, shredded chicken breast
02 -
1 can (440 g) black beans, rinsed and drained
03 -
1 can (432 g) sweet corn, drained
04 -
1–2 fresh jalapeños, seeded and finely chopped
05 -
110 g cherry tomatoes, quartered
06 -
75 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 fresh lime juice
10 -
1 tablespoon chili powder
11 -
1 teaspoon garlic powder
12 -
1 teaspoon ground cumin
13 -
0.25 teaspoon smoked paprika
14 -
0.25 teaspoon fine sea salt
# Steps:
01 -
In a medium bowl, whisk together mayonnaise or Greek yogurt, fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt until smooth and well combined.
02 -
In a large mixing bowl, add shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
03 -
Pour the prepared dressing over the salad ingredients and stir gently until evenly coated.
04 -
Present the salad on its own, in a sandwich, wrap, or atop a bed of fresh lettuce.
# Notes:
01 -
For meal preparation, store salad in an airtight container in the refrigerator for up to 5 days.
02 -
Utilize pre-cooked or rotisserie chicken to reduce preparation time.
03 -
Spice level can be adjusted by varying the amount of jalapeño.