This Easy Southwest Chicken Salad is a colorful mix of tender chicken, crunchy veggies, and zesty spices. Perfect for a quick lunch or light dinner!
I love how refreshing this salad is, especially on hot days. Toss in some avocado or crispy tortilla strips for extra yum! Trust me, you won’t want to stop eating it! 😋
Key Ingredients & Substitutions
Shredded Chicken: Use cooked chicken breast for a lean protein option. You can substitute with rotisserie chicken to save time. Leftover chicken works too!
Canned Black Beans: These add protein and fiber. If you prefer, kidney beans or pinto beans can be used instead. Just make sure to rinse them well!
Canned Corn: For sweetness and crunch! If you don’t have canned corn, use frozen corn that’s thawed or even fresh corn cut off the cob in season.
Cherry Tomatoes: These are sweet and colorful. You can swap them for diced regular tomatoes or even bell peppers for extra crunch.
Pepitas: They add a lovely crunch! If you’re looking for a nut-free option, sunflower seeds can be a great substitute.
How Do I Make the Dressing Smooth and Tasty?
Creating the perfect dressing is key to this salad. The dressing should blend nicely with all ingredients without overpowering them. Here’s how to nail it:
- In a small bowl, start with the mayonnaise and sour cream (or Greek yogurt). This gives a creamy base.
- Add lime juice for a bright, zesty flavor. Adjust according to your taste!
- Mix in chili powder, cumin, smoked paprika, and garlic powder for those Southwest vibes. Don’t hold back!
- Whisk until smooth to prevent clumps. Taste and adjust salt and pepper to your preference.
This dressing can be made ahead of time too. Just store it separately until you’re ready to mix it with the salad!
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 kernels, drained
- 1 cup cherry tomatoes, quartered
- 1/2 cup red onion, finely chopped
- 1/2 cup green bell pepper, sliced thinly
- 1/4 cup pepitas (pumpkin seeds)
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or 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
How Much Time Will You Need?
This salad takes about 15 minutes to prepare and an additional 30 minutes to chill. So, in about 45 minutes, you’ll be ready to enjoy a delicious and refreshing meal!
Step-by-Step Instructions:
1. Combine the Main Ingredients:
Start by taking a large bowl and adding the shredded chicken, black beans, corn, cherry tomatoes, red onion, green bell pepper, and pepitas. Gently mix everything together to ensure an even distribution of all the ingredients.
2. Whisk Together the Dressing:
In a smaller bowl, combine the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, cumin, smoked paprika, garlic powder, and a pinch of salt and pepper. Whisk until the mixture is smooth and well blended.
3. Mix Dressing with Salad:
Pour the dressing over your chicken and veggie mixture. Gently toss everything together, ensuring that all ingredients are evenly coated with the creamy dressing. This is where the magic happens!
4. Chill Before Serving:
Once everything is well-mixed, cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the salad to chill for at least 30 minutes. This helps all those wonderful flavors meld together.
5. Serve and Enjoy:
After chilling, give the salad a gentle stir. Serve it chilled as a delightful main dish salad or use it as a delicious filling for wraps or sandwiches. Enjoy your creamy, zesty Easy Southwest Chicken Salad!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover cooked chicken is perfect for this salad. Just make sure it’s shredded into bite-sized pieces for easy mixing. Rotisserie chicken is also a great time-saver!
How Can I Make This Salad Healthier?
To make the salad lighter, you can reduce the mayonnaise and sour cream, or substitute half the mayonnaise with plain Greek yogurt. Adding more veggies like lettuce, spinach, or avocado also boosts its nutritious value!
Can I Prepare This Salad in Advance?
Yes, you can make this salad a day ahead! Just keep it covered in the fridge until you’re ready to serve. The flavors will meld beautifully, but it’s best to add any crunchy ingredients like pepitas just before serving to maintain their crunch.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy the salad again, just stir well before serving. You may want to freshen up the dressing with a splash of lime juice if it thickens after sitting.
