Description
A refreshing and easy-to-make Southwest chicken salad that combines shredded chicken, black beans, corn, and a zesty dressing.
Ingredients
Scale
- 1 lb cooked shredded chicken (about 2–3 breasts)
- 1 can (15.5 oz) black beans, rinsed and drained
- 1 can (15.25 oz) corn, drained
- 1–2 fresh jalapeños, seeded and chopped
- ¾ cup cherry tomatoes, quartered
- ½ cup red onion, chopped
- ¼ cup pepitas or sunflower seeds
- ¾ cup mayo or Greek yogurt (dairy free or regular)
- ¼ cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
Instructions
- Add all of the ingredients for the dressing into a medium bowl. Mix until combined.
- In a large bowl, add the shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
- Pour the dressing over the ingredients and stir to combine.
- Serve on its own, in a sandwich, or over lettuce. Enjoy!
Notes
- Adjust jalapeño quantity based on spice preference.
- This salad can be made ahead of time and stored in the refrigerator.
- Add avocado for extra creaminess if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwest American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg