Southwestern Chicken Salad Recipe

why make this recipe

This Southwestern Chicken Salad is a tasty and nutritious option that is perfect for lunch or dinner. It combines the amazing flavors of chicken, beans, corn, and spices, making it satisfying and healthy. Whether you are looking for a refreshing meal or something to take on the go, this salad hits the spot. Plus, it’s quick to make and packed with protein and fiber, which will keep you full for longer.

how to make Southwestern Chicken Salad

Ingredients:

• 1 lb cooked shredded chicken – about 2-3 breasts (400g) (about 1.2 lb raw weight before cooking. Or use rotisserie chicken)
• 1 15.5 oz can black beans (190g) ( rinsed and drained)
• 1 cup corn, frozen (150g) (and defrosted. We used roasted Trader Joe’s corn.)
• 3/4 cup grape tomatoes, quartered
• ½ cup red onion chopped (70g)
• ¼ cup pumpkin seeds (pepitas) (35g) (or sunflower seeds)
• 1/3 cup nonfat Greek yogurt (70g) (we used Fage brand)
• 1/3 cup light Mayo (60g) (we used Best Foods (Hellmann’s))
• ¼ cup fresh lime juice (62mL) (about 2 large limes)
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ¼ teaspoon paprika (use smoked paprika for a smokier taste)
• ¼ teaspoon fine sea salt

Directions:

1. Make the dressing: In a small bowl or jar, mix together the Greek yogurt, light mayo, freshly squeezed lime juice, chili powder, paprika, cumin, garlic powder, and salt.
2. In a large bowl, toss together the shredded chicken, black beans, corn, quartered tomatoes, chopped red onion, and cilantro.
3. Pour the dressing over the salad ingredients and stir well to combine.
4. Serve the salad on a bed of lettuce, with chips, or on lettuce leaves. Enjoy!

how to serve Southwestern Chicken Salad

Serve this delicious salad chilled or at room temperature. It can be placed on a bed of crisp lettuce for a refreshing meal. You can also enjoy it with tortilla chips for added crunch or in lettuce wraps for a low-carb option. This salad is perfect for meal prep and can be served at gatherings or barbecues.

how to store Southwestern Chicken Salad

Store any leftovers in an airtight container in the refrigerator. The salad will stay fresh for up to 3 days. If you are preparing it in advance, consider adding the dressing just before serving to keep the ingredients crisp.

tips to make Southwestern Chicken Salad

• Use leftover chicken or a store-bought rotisserie chicken for convenience.
• Feel free to add other veggies like bell peppers or avocado for extra flavor and nutrition.
• Adjust the spices to your taste; add more chili powder if you like it spicier.

variation

You can make this salad vegetarian by substituting shredded chicken with diced avocado or grilled corn. Also, try adding different proteins like grilled shrimp or blackened fish for a unique twist.

FAQs

1. Can I use canned chicken instead of freshly cooked chicken?
   Yes, canned chicken can be used, but make sure to drain it well before adding it to the salad.

2. Can I make this salad ahead of time?
   Absolutely! This salad can be made a day ahead. Just add the dressing right before serving to keep it fresh.

3. Is this salad gluten-free?
   Yes, all the ingredients listed are gluten-free, making this salad suitable for gluten-sensitive diets.

Southwestern Chicken Salad

A tasty and nutritious chicken salad combined with beans, corn, and fresh spices, perfect for lunch or dinner.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: Southwestern

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Salad

• 1 lb cooked shredded chicken - about 2-3 breasts (400g) About 1.2 lb raw weight before cooking or use rotisserie chicken.
• 1 15.5 oz can black beans (190g) Rinsed and drained.
• 1 cup corn, frozen (150g) Defrosted, roasted corn is recommended.
• 3/4 cup grape tomatoes, quartered
• 1/2 cup red onion, chopped (70g)
• 1/4 cup pumpkin seeds (35g) Can substitute with sunflower seeds.

For the Dressing

• 1/3 cup nonfat Greek yogurt (70g) Fage brand recommended.
• 1/3 cup light Mayo (60g) Best Foods (Hellmann's) recommended.
• 1/4 cup fresh lime juice (62mL) About 2 large limes.
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/4 teaspoon paprika Use smoked paprika for a smokier taste.
• 1/4 teaspoon fine sea salt

Method

 

Preparation

1. In a small bowl or jar, mix together the Greek yogurt, light mayo, freshly squeezed lime juice, chili powder, paprika, cumin, garlic powder, and salt to make the dressing.
2. In a large bowl, toss together the shredded chicken, black beans, corn, quartered tomatoes, chopped red onion, and cilantro.
3. Pour the dressing over the salad ingredients and stir well to combine.

Serving

1. Serve the salad on a bed of lettuce, with chips, or on lettuce leaves.
2. Enjoy chilled or at room temperature.

Notes

Great for meal prep; store in an airtight container in the refrigerator for up to 3 days. Add dressing just before serving for crisp ingredients. Consider adding other veggies or adjusting spices to taste.