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–+ servings
Quick Southwest Chicken Salad

Quick Southwest Chicken Salad for Flavorful Meal Prepping

Enjoy a burst of flavor with this Quick Southwest Chicken Salad, perfect for meal prepping.
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Prep Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Shredded Cooked Chicken Use rotisserie chicken for ease.
  • 1 cup Black Beans Rinse and drain for best texture.
  • 1 cup Corn Canned or frozen works well.
  • 1 medium Fresh Jalapeño Adjust quantity based on spice tolerance.
  • 1 cup Cherry Tomatoes Quarter for even flavor distribution.
  • ½ cup Red Onion Soaking in cold water reduces intensity.
  • ¼ cup Pepitas Pumpkin seeds; sunflower seeds are a substitute.
For the Dressing
  • ½ cup Mayo or Greek Yogurt Choose dairy-free yogurt for a lighter option.
  • 1 medium Fresh Lime Juice Freshly squeezed juice is ideal.
  • 1 teaspoon Chili Powder Adjust according to your preference.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • to taste Salt

Equipment

  • Medium bowl
  • large bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine ½ cup of mayo or Greek yogurt with the juice of 1 lime. Add 1 teaspoon each of chili powder, garlic powder, cumin, and paprika, along with a pinch of salt. Whisk the mixture vigorously for about 1-2 minutes until it is smooth and creamy.
  2. In a large bowl, place 2 cups of shredded cooked chicken. Add 1 cup of drained black beans, 1 cup of drained corn, finely diced jalapeños based on your spice preference, 1 cup of quartered cherry tomatoes, ½ cup of diced red onion, and ¼ cup of pepitas.
  3. Gently incorporate all the salad ingredients in the large bowl, folding them together.
  4. Pour the prepared dressing over the salad mixture, stirring gently for about 1-2 minutes until all ingredients are evenly coated.
  5. Serve the Quick Southwest Chicken Salad immediately, on its own, in wraps, or over a bed of greens.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 32gProtein: 24gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Allow the salad to rest in the fridge for at least 30 minutes before serving to enhance flavors. Store leftovers in an airtight container for up to 4-5 days. Avoid freezing the salad.

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