This colorful Southwest Chicken Salad is fresh and filling! It has juicy chicken, crisp veggies, and zesty flavors that make every bite exciting. Perfect for lunch or dinner!
Honestly, it’s like having a party in a bowl! The crunchy toppings add a nice crunch, and I love to drizzle on some ranch or salsa for extra yum. You’ll want seconds—trust me!
Key Ingredients & Substitutions
Cooked, Shredded Chicken: This is the star of the salad! You can use rotisserie chicken for convenience. If you’re vegetarian, try chickpeas or marinated tofu for protein.
Canned Corn: Opt for canned corn for ease, but fresh corn cut off the cob or frozen corn (thawed) work great too. Both options ensure that you get that sweet crunch!
Cherry Tomatoes: They add a burst of color and flavor. Swap them with diced bell peppers if you prefer something crunchier and less juicy.
Black Beans: Packed with protein and fiber, you can replace them with pinto beans if that’s what you have. Just be sure to rinse them well to reduce the sodium.
Jalapeño: This is optional for heat. If you want a milder salad, leave it out, or consider using diced bell pepper for flavor without the spice!
How Do I Make the Dressing Creamy and Flavorful?
Making a delicious dressing is key to elevating this salad! Whisk together mayonnaise and sour cream for creaminess. The mix gives a nice tang. If you want a lighter option, use Greek yogurt instead of sour cream.
- Start with mayonnaise and sour cream in a bowl.
- Add chili powder, cumin, smoked paprika, garlic powder, and lime juice.
- Whisk until it’s smooth, adjusting spices to your taste for the perfect zest.
Feel free to toss in a bit of hot sauce if you like it spicy! This dressing not only complements the salad but also brings everything together.
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Easy Southwest Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked, shredded chicken breast
- 1 cup canned corn, drained (can also use fresh or frozen, thawed)
- 1 cup canned black beans, drained and rinsed
- 1/2 cup cherry tomatoes, quartered
- 1/3 cup red onion, finely chopped
- 1 jalapeño, sliced thin (optional, adjust for spice preference)
- 1/4 cup pepitas (pumpkin seeds)
- 1/2 cup shredded cheddar cheese
For the Dressing:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 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
How Much Time Will You Need?
This delicious salad takes about 15 minutes of prep time, plus at least 30 minutes to chill in the refrigerator to enhance the flavors. It’s simple to throw together and makes a great meal!
Step-by-Step Instructions:
1. Combine the Salad Ingredients:
In a large mixing bowl, combine the shredded chicken, corn, black beans, cherry tomatoes, red onion, jalapeño slices, pepitas, and shredded cheddar cheese. Stir gently to mix everything together.
2. Prepare the Dressing:
In a smaller bowl, whisk together the mayonnaise, sour cream, chili powder, cumin, smoked paprika, garlic powder, lime juice, salt, and pepper until it’s smooth and creamy.
3. Mix Dressing with the Salad:
Pour the dressing over the chicken and vegetable mixture. Use a spatula or large spoon to toss everything together until all ingredients are evenly coated in the dressing.
4. Taste and Adjust:
Give your salad a taste. If you’d like it spicier, have fun adding more jalapeño or chili powder to suit your taste!
5. Chill Before Serving:
Cover the salad bowl and place it in the refrigerator for at least 30 minutes. This step helps the flavors meld together beautifully.
6. Serving Options:
After chilling, serve the salad either on its own or on a bed of lettuce. You can also enjoy it in wraps or with tortilla chips for a delightful crunch.
Enjoy this flavorful and colorful Southwest Chicken Salad that’s easy to make and perfect for a quick, healthy meal!
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Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover cooked chicken is perfect for this salad. Just shred it before mixing in for easy prep. Rotisserie chicken also works great!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep it fresh, avoid adding the dressing until you’re ready to serve the salad again.
Can I Make This Salad Vegetarian?
Yes, you can make it vegetarian by substituting the chicken with chickpeas, black beans, or even marinated tofu. Just ensure all other ingredients are vegetarian-friendly!
What Dressing Can I Use Instead of Mayonnaise?
If you want to skip the mayo, you can use Greek yogurt for a lighter option or a vinaigrette for a different flavor profile. A simple lime vinaigrette pairs nicely!
