Description
Enjoy a quick Southwest Chicken Salad with fresh veggies, chicken, and a tangy dressing. Perfect for lunch or dinner
Ingredients
Scale
Ingredients List
- 1 lb cooked, shredded chicken
- 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
- 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.