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Quick Southwest Chicken Salad


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Description

Enjoy a quick Southwest Chicken Salad with fresh veggies, chicken, and a tangy dressing. Perfect for lunch or dinner


Ingredients

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Ingredients List 

  • 1 lb cooked, shredded chicken
  • 1 can (15.5 oz) black beans, rinsed and drained
  • 1 can (15.25 oz) corn, drained
  • 12 fresh jalapeños, seeded and chopped
  • ¾ cup cherry tomatoes, quartered
  • ½ cup red onion, chopped
  • ¼ cup pepitas
  • Dressing:
    • ¾ cup mayonnaise
    • ¼ cup fresh lime juice
    • 1 tablespoon chili powder
    • 1 teaspoon garlic powder
    • 1 teaspoon cumin
    • ¼ teaspoon paprika
    • ¼ teaspoon salt

Instructions

  • Prepare Dressing: Combine mayonnaise, lime juice, chili powder, garlic powder, cumin, paprika, and salt in a bowl. Whisk until well blended.
  • Combine Ingredients: In a large bowl, mix shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas.
  • Mix Dressing: Pour the dressing over the salad ingredients. Toss until everything is evenly coated.
  • Serve: Chill in the refrigerator for at least 20 minutes before serving to allow flavors to meld.

Notes

  • Tips and Notes: For extra crunch, add diced bell peppers. Adjust seasoning with salt and pepper as needed.
  • Storing: Store in an airtight container in the refrigerator for up to 5 days.
  • Reheating: Best served cold. If needed, bring to room temperature before serving.