This Easy Southwest Chicken Salad is colorful, fresh, and packed with flavor! It has tender chicken, crunchy veggies, black beans, and corn tossed in a zesty dressing.
I love making this salad on busy days! It’s quick to whip up and perfect for lunch or dinner. Plus, it tastes so good, you might want to eat it every day! 🥗
Key Ingredients & Substitutions
Shredded Chicken: I recommend using rotisserie chicken for convenience. If you’re looking for a healthier option, grilled or baked chicken breast works too. You can also substitute with canned chicken.
Black Beans: If you don’t have black beans, try pinto or kidney beans. They’re great for adding protein and fiber. You can even use chickpeas for a different twist!
Corn: Canned corn is easy, but I love using fresh or frozen corn for added sweetness. If you want a spicy kick, try using a can of fire-roasted corn.
Mayonnaise: For a lighter option, Greek yogurt can replace mayo. If you’re dairy-free, consider using avocado or a dairy-free mayonnaise substitute.
Jalapeño: If you dislike heat, skip the jalapeño. Alternatively, diced bell peppers give the dish a nice crunch without the spice.
How Do You Make the Dressing Creamy and Flavorful?
The dressing pulls this salad together, so getting it right is key. Here’s how:
- In a small bowl, mix mayo and sour cream until smooth. This combination gives a rich, creamy texture.
- Stir in lime juice for tanginess, which brightens flavors.
- Add spices like chili powder, cumin, and smoked paprika. They not only enhance the taste but also add a lovely color.
- Make sure to taste the dressing before mixing it in. Adjust the lime and spices based on your preference.
Letting the salad chill also helps the flavors to blend beautifully!
Easy Southwest Chicken Salad
Ingredients You’ll Need:
- 2 cups cooked, shredded chicken breast
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained (or fresh/frozen, cooked)
- 1 medium tomato, diced
- 1/2 small red onion, finely chopped
- 1 small jalapeño, thinly sliced (optional, for heat)
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
How Much Time Will You Need?
This Easy Southwest Chicken Salad takes about 15 minutes to prepare and an additional 30 minutes to chill in the refrigerator. So, in just under an hour, you can enjoy a delicious, refreshing meal!
Step-by-Step Instructions:
1. Combine the Main Ingredients:
In a large mixing bowl, add the shredded cooked chicken, black beans, corn, diced tomato, chopped red onion, sliced jalapeño (if using), and pepitas. Gently mix everything together so that the ingredients are evenly distributed.
2. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Keep whisking until the dressing is smooth and all the ingredients are well combined.
3. Combine and Toss:
Pour the creamy dressing over the chicken and vegetable mixture. Using a spatula or large spoon, carefully toss everything together until the salad is fully coated in the dressing. Take your time here; you want every bite to be flavorful!
4. Adjust Seasoning:
Give the salad a taste! If you want it a bit more zesty, add more lime juice. If it needs more flavor, sprinkle in more salt or pepper. Mix again to combine any adjustments.
5. Chill Before Serving:
Cover the salad and place it in the refrigerator. Let it chill for at least 30 minutes. This time allows all the flavors to meld beautifully!
6. Serve and Enjoy:
Once chilled, serve your Southwest Chicken Salad on its own, with tortilla chips, in tacos, or over a bed of greens. Enjoy your fresh, flavorful dish!
Happy eating!
FAQ for Easy Southwest Chicken Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover roasted or grilled chicken works perfectly. Just make sure it’s shredded and cooled before mixing it into the salad for the best flavor and texture.
What If I Don’t Have Some Ingredients?
No worries! You can easily substitute ingredients. If you don’t have black beans, use pinto beans or chickpeas. For corn, fresh or frozen kernels are great alternatives. And if you’re out of pepitas, try sunflower seeds or chopped nuts for crunch!
How Long Can I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Just give it a quick stir before serving again, as the dressing may thicken slightly. Enjoy it cold or at room temperature!
Can I Make This Salad Ahead of Time?
Yes! This salad is perfect for meal prep. You can make it a day in advance; just be sure to keep it covered in the fridge. The flavors will deepen overnight, making it even tastier!
