This Easy Southwest Chicken Salad is packed with flavor and perfect for a quick lunch! With juicy grilled chicken, black beans, corn, and zesty dressing, it’s a colorful meal that’s good for you.
Honestly, who doesn’t love a salad that tastes like a fiesta? 🎉 I like to toss in some avocado for creaminess or serve it with tortilla chips for crunch. Yum!
Key Ingredients & Substitutions
Shredded Chicken: You can use rotisserie chicken for convenience, or grill chicken breasts for a fresher option. If you’re in a bind, canned chicken is an alternative, but the flavor may differ slightly.
Canned Corn: If fresh corn is in season, feel free to use it! Just cook the corn briefly to soften it. Frozen corn is another great alternative that maintains flavor and texture without needing to drain.
Black Beans: Rinsing canned black beans is essential. They can be swapped with chickpeas or kidney beans if needed. Just make sure to adjust the taste with seasonings based on what you pick!
Dressing Ingredients: If you’re avoiding mayonnaise, you can use plain Greek yogurt or an avocado mash for a creamy texture. Swap the sour cream with a dairy-free alternative if you’re lactose intolerant.
Jalapeño: Want more heat? Use a serrano pepper instead! For milder flavor, skip the fresh pepper or use bell pepper slices.
How Do I Make Sure My Salad is Well-Mixed?
Mixing salad can be tricky, especially with chunky ingredients. Here’s my method: start with your larger components like chicken, corn, and beans in a big bowl. Then, drizzle your dressing on top rather than mixing it all at once. This helps ensure even distribution.
- Use a rubber spatula for gentler folding to preserve the shape of some ingredients.
- After adding the dressing, gently lift and turn the mixture instead of stirring to avoid smashing everything.
- Don’t forget to taste! You can always add a bit more lime juice or spices to get that perfect flavor!
Easy Southwest Chicken Salad
Ingredients:
- 2 cups cooked shredded chicken (rotisserie or grilled)
- 1 cup canned corn kernels, drained
- 1 cup canned black beans, rinsed and drained
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, thinly sliced (optional, for spice)
- 1/4 cup pumpkin seeds (pepitas)
- 1/3 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (optional, for garnish)
Time Needed:
This salad takes about 10-15 minutes of prep time and is best served right away or after chilling for 30 minutes. So, in less than half an hour, you can have a flavorful and nutritious meal ready!
Instructions:
1. Mix the Salad Ingredients:
Start by grabbing a large mixing bowl. Add the shredded chicken, drained corn, rinsed black beans, quartered cherry tomatoes, chopped red onion, sliced jalapeño (if you’re using it), and pumpkin seeds. Give it a gentle stir to combine all the ingredients.
2. Prepare the Dressing:
In a smaller bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), chili powder, ground cumin, smoked paprika, garlic powder, lime juice, and a pinch of salt and black pepper. Keep whisking until it’s nice and smooth.
3. Combine the Dressing with the Salad:
Pour your dressing over the chicken mixture in the large bowl. This is where the magic happens! Gently fold everything together with a spatula until all the ingredients are well-coated with that creamy dressing.
4. Season and Garnish:
Give the salad a taste! If you want, add a little more salt, pepper, or lime juice to kick up the flavor. If you like, top your salad with chopped fresh cilantro for a pop of color and freshness.
5. Serve or Chill:
Now it’s time to enjoy your creation! You can serve it right away, or for the best flavors, let it chill in the refrigerator for about 30 minutes. It’s delicious on its own, in sandwiches, or with crispy tortilla chips. Enjoy your tasty lunch!
FAQ for Easy Southwest Chicken Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover grilled or rotisserie chicken works perfectly for this recipe. Just make sure it’s shredded and ready to mix in with the other ingredients. If using fresh, be sure to cool it properly before adding.
How Can I Make This Salad Spicier?
If you’d like to amp up the heat, consider adding more jalapeños or even some diced serrano peppers. You can also mix in a dash of hot sauce or cayenne pepper into the dressing for an extra kick!
Can I Make This Salad Ahead of Time?
Yes, you can prepare it a few hours in advance! Just be sure to store it in an airtight container in the refrigerator. Keep the salad in the fridge for up to 3 days, but note that the veggies may soften slightly as it sits.
What Is the Best Way to Serve This Salad?
This salad is highly versatile! Serve it on a bed of greens, in a wrap, or in a sandwich. It also pairs wonderfully with tortilla chips for a crunchy side. Enjoy experimenting with different serving styles!
