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Bright and loaded with protein, this Southwest Chicken Salad mixes soft shredded chicken, fresh vegetables, creamy beans, and corn with a lively lime-based dressing. It comes together super fast, never gets boring, and works wrapped up in a tortilla or piled high on crunchy greens.
When I've got leftover chicken, I throw it into this dish and it feels like I've made something brand new. Everyone at my house asks for more, and the bowl is always empty by the end of a party.
Colorful Ingredients
- Cooked shredded chicken: The fastest way is to pick up a rotisserie chicken, or you could poach your own for extra flavor
- Black beans: Rinse and drain well. These are hearty and add fiber. Low sodium is best if you can find it
- Corn: Canned is easy but frozen sweet corn works too, just thaw before using
- Fresh jalapenos: Offers a little spice and color. Look for firm ones. Take out the seeds if you want it milder
- Cherry tomatoes: They’re juicy and sweet. Cut into quarters so every forkful gets a bit
- Red onion: Crunchy and sharp, but if you want it less strong, soak it in water first
- Pepitas or sunflower seeds: Adds crunch and a boost of protein. Use roasted and unsalted for the best bite
- Mayo or Greek yogurt: Holds everything together and makes it creamy. Greek yogurt is lighter and packs extra protein
- Fresh lime juice: Gives a pop of citrus flavor. Always go for freshly squeezed lime if you can
- Chili powder: Delivers classic Southwest taste. Try a spice mix blend for more layers of flavor
- Garlic powder: Adds a rich, savory note. Check it smells right before adding
- Cumin: For an earthy warmth. Make sure yours is ground and still aromatic
- Paprika: Brings a smoky and sweet background. Use regular or smoky paprika, both work great
- Salt: Brings all the tastes together. Taste as you go so it’s not too much
Simple Instructions
- Whip Up the Dressing:
- Mix together mayo or Greek yogurt, squeeze in fresh lime, sprinkle in cumin, chili powder, paprika, garlic powder, and a bit of salt in a bowl. Stir until it’s fully blended and creamy. This step really boosts the taste.
- Set Up the Salad Base:
- Grab a big bowl and toss in pepitas, chopped jalapenos, cooked chicken, quartered cherry tomatoes, corn, red onion, and black beans. Give everything a gentle mix so it spreads out nicely.
- Add the Dressing:
- Dump that smooth dressing over your mix. Stir it all up until it’s covered nice and evenly so every bite’s full of flavor.
- Dig In:
- Scoop it onto a plate, eat it straight from the bowl, load it into tortillas, or use lettuce wraps. Stays good for hours so you can pack it for lunch, too.
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I always throw in extra pepitas for crunch since my kids are obsessed. I remember my youngest digging them out the first time she tried it, so now I always keep a little dish of them on the side just for her.
Best Ways to Store
Pop the salad in a sealed container and refrigerate for up to five days. If you’re using Greek yogurt, you might notice the dressing thickens, but a splash of lime juice will thin it right back out. Stir before serving for the creamiest result.
Smart Swaps
Leftover turkey works the same as chicken. You can easily sub sunflower seeds for pepitas or use any beans you’ve got. Want less heat? Use sweet peppers instead of jalapenos.
Fun Ways to Serve
Stack it on crunchy toast for a filling sandwich, roll it up in a tortilla for a fast lunch, or toss it over greens for something lighter. It’s even tasty scooped inside halved avocados.
Southwest Flavors
This dish brings together classic tastes from the American Southwest like lime, chili, and hearty beans. The idea comes from Tex-Mex favorites, pulling inspiration from border cuisine. I just gave it a healthy glow up.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of cooking my own?
For sure. You can shred up rotisserie chicken and just toss it in with the rest. Makes things even easier.
- → What alternatives can I use for mayo?
You can go for Greek yogurt, either regular or plant-based, to swap out the mayo. It still gives you that rich, tangy texture.
- → How spicy is this dish with jalapeños?
If you use one jalapeño and take out the seeds, you'll just get a light kick. Craving more spice? Add another or throw in the seeds.
- → How long does this keep in the refrigerator?
Packed up tight, it should last about 4 or 5 days in your fridge. Super handy for prepping meals ahead.
- → Can I serve this as a main or side?
Totally works both ways. Pile it up for a main, or serve it alongside something else. Great in sandwiches or wraps too.