Southwest Chicken Salad
A vibrant, high-protein Southwest Chicken Salad with smoky spices, fresh veggies, and a creamy lime dressing. Perfect for meal prep, lunches, or a quick healthy dinner.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 6 servings 1x
- Category: Main Course
- Method: No Cook
- Cuisine: American
Ingredients
Scale
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 and chopped
3/4 cup cherry tomatoes, quartered
1/2 cup red onion, chopped
1/4 cup pepitas (or sunflower seeds)
3/4 cup mayonnaise (or Greek yogurt)
1/4 cup fresh lime juice
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1/4 tsp paprika
1/4 tsp salt
Instructions
- In a medium bowl, whisk together the mayonnaise (or yogurt), lime juice, chili powder, garlic powder, cumin, paprika, and salt to make the dressing.
- In a large bowl, combine the shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
- Pour the dressing over the chicken mixture and stir until everything is evenly coated.
- For best flavor, cover and refrigerate for at least 30 minutes before serving. Enjoy on lettuce, in a wrap, or on its own.
Notes
- For a healthier dressing, use plain Greek yogurt instead of mayo.
- The salad keeps well in the fridge for 4-5 days, making it perfect for meal prep.
- Adjust the number of jalapeños to control the spice level.
- Add diced avocado or cheese just before serving for extra creaminess.
Nutrition
- Calories: 295 kcal
- Sugar: 3.1 g
- Sodium: 240 mg
- Fat: 14.5 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 29 g
Find it online: https://prepmealkitchen.com/southwest-chicken-salad/