Quick Southwest Chicken Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1 lb cooked shredded chicken
02 -
1 can (15.5 oz) black beans, rinsed and drained
03 -
1 can (15.25 oz) corn, drained
04 -
1-2 fresh jalapeños, seeded and chopped
05 -
¾ cup cherry tomatoes, quartered
06 -
½ cup red onion, chopped
07 -
¼ cup pepitas or sunflower seeds
→ Dressing
08 -
¾ cup mayo or Greek yogurt (dairy free or regular)
09 -
¼ cup fresh lime juice
10 -
1 tablespoon chili powder
11 -
1 teaspoon garlic powder
12 -
1 teaspoon cumin
13 -
¼ teaspoon paprika
14 -
¼ teaspoon salt
# Instructions:
01 -
Add all of the dressing ingredients into a medium bowl. Mix until combined.
02 -
In a large bowl, add shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
03 -
Pour the dressing over the mixed ingredients and stir to combine.
04 -
Serve on its own, in a sandwich, wrap, or over a bed of lettuce. Enjoy!
# Notes:
01 -
Great for meal prep. Store in the refrigerator for up to 4-5 days.
02 -
Nutrition information is estimated and should only be used as an approximation.