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This quick Southwest Chicken Salad transforms ordinary shredded chicken into a vibrant, protein-packed meal that's perfect for busy weeknights or meal prep. I created this recipe when I needed something that could do double duty as both a standalone dinner and next-day lunch options for my family.
I first made this during a particularly hectic week when I needed quick, nutritious meals that wouldn't require cooking every night. Now it's become our go-to summer dinner that satisfies everyone without heating up the kitchen.
Ingredients
- Cooked shredded chicken: adds lean protein and makes this a substantial meal
- Black beans: offer plant-based protein and fiber that keeps you feeling full
- Corn kernels: bring natural sweetness and a satisfying pop of texture
- Fresh jalapeños: provide adjustable heat look for firm peppers with vibrant color
- Cherry tomatoes: add juicy brightness choose ones that are plump and deeply colored
- Red onion: contributes a sharp bite that balances the creamy dressing
- Pepitas or sunflower seeds: introduce a delightful crunch and healthy fats
- Mayo or Greek yogurt: creates the creamy base try Greek yogurt for a protein boost
- Fresh lime juice: brightens everything up always use fresh for the best flavor
- Spice blend: combines chili powder, garlic, cumin and paprika for authentic Southwest flavor
Step-by-Step Instructions
- Prepare the dressing:
- Mix mayo or Greek yogurt with lime juice and all spices in a medium bowl until completely smooth. The acid from the lime juice will help the spices blend evenly without clumping. Make sure to whisk thoroughly to distribute the spices evenly throughout the dressing.
- Combine salad ingredients:
- Gather your shredded chicken, black beans, corn, chopped jalapeños, quartered tomatoes, diced red onion, and pepitas in a large bowl. Make sure your chicken is cool before adding it to prevent wilting the fresh ingredients. Keep the pieces bite-sized for the best eating experience.
- Mix everything together:
- Pour the prepared dressing over all ingredients in the large bowl and fold gently with a spatula until everything is evenly coated. Be careful not to overmix which can break down the delicate ingredients. The goal is to have each bite contain a variety of flavors and textures.
- Serve as desired:
- Enjoy immediately or refrigerate to let the flavors meld. This versatile salad works beautifully on its own, tucked into a wrap, piled onto sandwich bread, or served atop crisp lettuce leaves for a lower carb option.
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This salad reminds me of summers in Arizona where I first discovered the magical combination of corn, black beans and lime. My favorite ingredient is definitely the pepitas which add an unexpected crunch that elevates this from ordinary chicken salad to something truly special.
Make Ahead Tips
This Southwest Chicken Salad actually improves with time as the flavors have a chance to meld together. I often make a double batch on Sunday for easy lunches throughout the week. Store in airtight containers in the refrigerator, and give it a quick stir before serving each time. The salad maintains its texture beautifully, though you might want to add a splash of lime juice or a sprinkle of fresh herbs if serving after day three to brighten the flavors.
Serving Suggestions
Transform this versatile salad into multiple meals throughout the week. For a quick lunch, stuff it into pita pockets with avocado slices. For a lighter dinner, serve over butter lettuce cups with a side of tortilla chips. My family loves it as a filling for quesadillas with a bit of melted pepper jack cheese. You can also use it as a topping for baked potatoes or sweet potatoes for a complete, satisfying meal that comes together in minutes.
Easy Substitutions
This recipe welcomes customization based on what you have available. No chicken? Try using canned tuna, leftover turkey, or for a vegetarian version, increase the beans and add diced avocado. Roasted sweet potatoes make an excellent addition for extra sustenance. Short on fresh produce? Substitute jarred roasted red peppers for tomatoes or pickled jalapeños for fresh ones. For a dairy-free version, use avocado oil mayo or a plant-based yogurt alternative in the dressing.
Frequently Asked Questions
- → Can I use rotisserie chicken for this salad?
Yes! Rotisserie chicken works perfectly, offering a flavorful and convenient alternative.
- → Can I make the dressing dairy-free?
Absolutely! Substitute Greek yogurt with a dairy-free yogurt for a creamy dressing.
- → How long does this salad last in the refrigerator?
Store the salad in an airtight container for 4-5 days in the fridge.
- → What can I serve with this chicken salad?
It's excellent on its own, in sandwiches, wraps, or over a bed of greens.
- → Can I make this salad spicier?
Yes! Add more jalapeños or a dash of cayenne pepper for extra heat.