This colorful Southwest Chicken Salad is refreshing and full of flavor! With grilled chicken, black beans, corn, and vibrant veggies, it’s a healthy meal you’ll love.
Honestly, it’s a great way to use up leftover chicken. Plus, I toss in some crunchy tortilla chips for a delightful crunch. Who can say no to that? 🥗🌽
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken breast is the main protein here. You can use rotisserie chicken for convenience or leftover grilled chicken. Alternatively, try tofu or chickpeas for a vegetarian option.
Canned Black Beans: These add fiber and protein. If you’re out, kidney beans or pinto beans work well too. Just remember to rinse them to reduce sodium content!
Canned Corn: Adds sweetness and crunch. If you prefer fresh corn, you can cook it and cut it right off the cob. Frozen corn is another great substitute—just thaw it first.
Cherry Tomatoes: These provide freshness. If you can’t find them, diced regular tomatoes or even bell peppers are good alternatives. Feel free to mix in different colorful veggies!
How Do I Ensure My Salad is Well Mixed?
Mixing well is key for a salad with so many ingredients. Start by combining the dry ingredients in a large bowl. This helps you see the amount you’re working with, allowing for even mixing. When adding the dressing, pour it gradually over the salad and fold gently. This way, you coat everything without breaking up the ingredients.
- In a big bowl, toss together the chicken, beans, corn, and veggies.
- In a smaller bowl, mix the mayo, yogurt, and spices until smooth.
- Pour this dressing on top, and using a spatula, fold it into the salad until all pieces are coated.
Giving it time in the fridge after mixing helps all the flavors come together beautifully!
How to Make Easy Southwest Chicken Salad
Ingredients You’ll Need:
- 3 cups cooked chicken breast, shredded
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely chopped
- 1 jalapeño pepper, seeded and sliced thinly
- 1/4 cup pumpkin seeds (pepitas)
- 1/3 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- Optional: crushed tortilla chips, for serving
Time Needed:
You’ll need about 15 minutes to prepare the salad, plus at least 30 minutes to chill in the refrigerator for the flavors to meld. So overall, plan on around 45 minutes from start to finish, including chilling time. Perfect for a quick lunch or easy dinner!
Step-by-Step Instructions:
1. Prepare the Ingredients:
In a large mixing bowl, add the shredded chicken, black beans, corn, cherry tomatoes, red onion, jalapeño slices, and pumpkin seeds. Make sure everything is evenly distributed; this will help with flavor in every bite!
2. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until smooth and well combined. This creamy dressing will bring all the ingredients together beautifully!
3. Combine Everything:
Pour the dressing over the chicken mixture, and gently fold everything together until all the ingredients are evenly coated with the dressing. Be careful not to break up the ingredients too much while mixing!
4. Adjust Seasoning:
Give the salad a taste and adjust the seasoning if needed. You may want to add a little more salt, pepper, or lime juice according to your personal preference.
5. Chill and Serve:
Cover the salad and chill in the refrigerator for at least 30 minutes. This allows the flavors to meld nicely. When you’re ready to serve, dish it out cold and, if you like, top with crushed tortilla chips for an extra crunch!
Enjoy this refreshing and flavorful Southwest Chicken Salad as a light lunch or dinner! It’s perfect for meal prep or a quick bite after a busy day. 😊🌮🥗
FAQ About Easy Southwest Chicken Salad
Can I Use Leftover Chicken?
Absolutely! Leftover roasted or grilled chicken works perfectly in this salad. Just shred it and toss it in. It’s a great way to use up those leftovers!
How Do I Make This Salad Vegetarian?
For a vegetarian version, you can replace the chicken with chickpeas or black beans (just double the beans for added protein). Tofu works well too; just press it, then pan-fry or grill it for added flavor before adding to the salad!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before serving again, and you can add a bit more dressing if it seems dry.
Can I Make This Salad Ahead of Time?
Yes, you can prepare this salad a day in advance! Just keep it in the fridge and give it a good stir before serving. The flavors will meld even better overnight!
