Southwest Chicken Mix (Printable Version)
A fast combo of chicken, beans, veggies and bold southwestern tastes that work great for salads or wraps.
# What You'll Need:
→ Salad Base
01 -
35 g pepitas or sunflower seeds
02 -
70 g red onion, chopped up small
03 -
110 g cherry tomatoes, cut in quarters
04 -
1–2 jalapeños, seeded and diced up fine
05 -
1 can (430 g) corn kernels, drained
06 -
1 can (440 g) black beans, rinsed off and drained
07 -
450 g cooked chicken breast, pulled into shreds
→ Dressing
08 -
0.25 teaspoon fine sea salt
09 -
0.25 teaspoon paprika
10 -
1 teaspoon ground cumin
11 -
1 teaspoon garlic powder
12 -
1 tablespoon chili powder
13 -
60 ml fresh lime juice, squeezed
14 -
180 g mayonnaise or Greek yogurt (pick dairy-free or regular)
# Steps to Follow:
01 -
Eat right away on its own, stuff into sandwiches, roll it up in tortillas, or scoop onto lettuce leaves.
02 -
Dump the dressing over everything in the bowl. Give it all a good mix so everything gets coated well.
03 -
Toss your chicken, black beans, corn, diced jalapeños, cherry tomatoes, red onion, and seeds into a huge bowl together.
04 -
Add mayonnaise or Greek yogurt, lime juice, chili powder, garlic powder, cumin, paprika, and salt to a mixing bowl. Whisk or stir it up until it’s smooth and everything’s mixed in.
# Additional Notes:
01 -
If you’re prepping ahead, just stash it in a sealed container in the fridge—it’ll keep for four or five days.
02 -
You can use mayo or Greek yogurt, regular or go for a dairy-free swap—it’s up to what you like or need for your diet.