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Southwest Chicken Salad

Southwest 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! This recipe is also dairy free and gluten free!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

Salad 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
  • 3/4 cup cherry tomatoes quartered
  • 1/2 cup red onion chopped
  • 1/4 cup pepitas or sunflower seeds
Dressing Ingredients
  • 3/4 cup mayo or greek yogurt dairy free or regular
  • 1/4 cup fresh lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt

Method
 

Instructions
  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.
  5. Enjoy!

Notes

Great for Meal Prep - Store in the refrigerator for up to 4-5 days. Nutrition information is estimated and should only be used as an approximation.