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Ellie King

Quick Southwest Chicken Salad

Not your average chicken salad! This quick Southwest Chicken Salad recipe is made with shredded chicken, flavorful spices and a handful of vegetables and protein. Serve on its own, in a sandwich, wrap or bed of lettuce!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: lunch, Main Course
Cuisine: American
Calories: 251
Ingredients Equipment Method Notes

Ingredients
  

  • 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 chopped
  • ¾ cup cherry tomatoes quartered
  • ½ cup red onion chopped
  • ¼ cup pepitas or sunflower seeds
  • Dressing
  • 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

Equipment

  • mixing bowl

Method
 

  1. Add all of the ingredients for the dressing into a medium bowl. Mix until combined.
  2. In a large bowl add the shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
  3. Pour the dressing over the ingredients and stir to combine.
  4. Serve on its own, in a sandwich or over lettuce. Enjoy!

Notes

Great for Meal Prep - Store in the refrigerator for up to 4-5 days.
*Find out 4 easy ways to shred chicken that can be used in this recipe and other chicken salad recipes.
**Nutrition information is estimated and should only be used as an approximation.
 
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 14.9g | Protein: 18.9g | Fat: 14.5g | Saturated Fat: 2.2g | Cholesterol: 49mg | Sodium: 240mg | Fiber: 3.7g | Sugar: 3.1g | Calcium: 27mg | Iron: 2mg