Description
This Quick Southwest Chicken Salad is a flavorful and satisfying meal that is perfect for a quick lunch or dinner. Packed with protein and fresh veggies, this salad is sure to become a favorite!
Ingredients
Units
Scale
Salad:
- 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:
- 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
Instructions
- Dressing: Add all of the ingredients for the dressing into a medium bowl. Mix until combined.
- Salad: In a large bowl, add the shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
- Pour the dressing over the ingredients and stir to combine.
- Serve on its own, in a sandwich, or over lettuce. Enjoy!
Notes
- Great for Meal Prep – Store in the refrigerator for up to 4-5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg
