This colorful Southwest chicken salad is loaded with zesty flavors! It features tender chicken, fresh veggies, beans, and a tasty dressing that brings everything together.
Key Ingredients & Substitutions
Chicken: Using shredded rotisserie chicken makes this salad super quick to prepare. If you have leftover grilled or baked chicken, that works too. For a vegetarian twist, replace chicken with grilled corn or extra beans!
Beans: Black beans are great for protein and fiber, but kidney beans or chickpeas can be used instead if you prefer. They add a nice texture too!
Corn: Canned corn is convenient, but fresh or frozen corn can be sweeter and bring a fresh taste. Just cook it first if using frozen.
Jalapeños: Adjust the heat by using green bell peppers instead or omitting them altogether. If you want some spice without the seeds, pickled jalapeños are milder!
Cheese: Cheddar is a classic choice, but feel free to try Monterey Jack or pepper jack cheese for a little kick. You could also skip cheese for a dairy-free version!
Dressing: If you prefer a lighter dressing, substitute Greek yogurt for half or all of the mayonnaise. It still adds creaminess while cutting calories a bit!
Why Is Chilling the Salad Important?
Letting the salad chill for at least 30 minutes is key because it allows the flavors to blend together beautifully. When the ingredients sit, the dressing soaks into the veggies and chicken, making each bite more flavorful.
- After mixing everything, cover the bowl with plastic wrap or a lid.
- Chill in the fridge. This time helps the spices infuse their flavor into the salad.
- Don’t skip this step if you can, as it truly enhances the overall taste!
Easy Southwest Chicken Salad
Ingredients You’ll Need:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained (or fresh/frozen corn, cooked)
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup sliced jalapeño (adjust to taste)
- 1/4 cup pepitas (pumpkin seeds)
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: chopped fresh cilantro, lime juice for brighter flavor
How Much Time Will You Need?
This Southwest Chicken Salad takes about 15 minutes of prep time, plus an additional 30 minutes to chill in the fridge. It’s a quick and easy meal that you can prepare in no time!
Step-by-Step Instructions:
1. Combine the Ingredients:
In a large mixing bowl, add in your cooked shredded chicken, rinsed black beans, drained corn, diced tomatoes, diced red onion, sliced jalapeños, pepitas, and shredded cheddar cheese. Stir gently to mix all the ingredients evenly.
2. Prepare the Dressing:
In a smaller bowl, whisk together the mayonnaise, sour cream, chili powder, cumin, smoked paprika, salt, and pepper. Mix until everything is smooth and well combined.
3. Mix the Dressing with the Salad:
Pour the dressing over the chicken and vegetable mixture. Gently toss all the ingredients together until the dressing evenly coats the salad.
4. Taste and Adjust:
Take a moment to taste your salad and adjust the seasoning as needed. You can add more salt, pepper, or a squeeze of lime juice for extra brightness.
5. Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes. This chilling time is important as it helps the flavors meld together beautifully. When ready to serve, enjoy your salad as a filling for wraps, on a bed of greens, or even as a dip with your favorite tortilla chips!
Enjoy your zesty and colorful Southwest Chicken Salad!
FAQ about Easy Southwest Chicken Salad
Can I Use Different Types of Beans?
Absolutely! While black beans are great, you can also use kidney beans, pinto beans, or even chickpeas as tasty alternatives. Just make sure to drain and rinse them before adding!
How Can I Make This Salad Dairy-Free?
To make this salad dairy-free, simply omit the cheddar cheese and substitute the mayonnaise and sour cream with dairy-free versions. There are many plant-based mayo and yogurt options available that work well!
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. It’s best enjoyed chilled, but make sure to eat it within that time frame for optimal freshness.
Can I Meal Prep This Salad?
Yes, this salad is perfect for meal prep! You can prepare it in advance and keep it in the fridge for easy lunches throughout the week. Just be mindful to store the dressing separately if you prefer a fresher taste.
