Description
This Quick Southwest Chicken Salad is a nourishing and satisfying meal that combines shredded chicken, black beans, and corn in a creamy, lime-forward dressing. It is designed for busy individuals who want a flavor-packed, protein-dense dinner without the hassle. With the perfect balance of smokiness from chili powder and the crunch of fresh vegetables and pepitas, this dish is a reliable, crowd-pleasing staple that works perfectly as a standalone salad, a taco filling, or a wrap.
Ingredients
3 cups pre-cooked shredded chicken
1 can black beans, rinsed and drained
1 cup corn kernels, fresh or canned
1 cup cherry tomatoes, halved
1/3 cup Greek yogurt or mayonnaise
1 tablespoon fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup pepitas
Salt and pepper to taste
Instructions
In a small bowl, whisk together the Greek yogurt, lime juice, chili powder, and cumin to create the dressing.
In a large mixing bowl, combine the shredded chicken, black beans, corn, and cherry tomatoes.
Pour the dressing over the chicken mixture and toss gently until well combined.
Season to taste with salt and pepper.
Top with pepitas just before serving for added crunch.
Notes
You can store this in an airtight container in the refrigerator for up to 3 days. For best texture, add the pepitas immediately before eating so they stay crunchy. This salad is excellent served inside lettuce cups, wrapped in a large flour tortilla, or scooped up with hearty corn chips.
- Prep Time: 10
- Category: Meals
- Method: Tossing
- Cuisine: Southwestern Fusion