Go Back
Quick Southwest Chicken Salad Recipe
Ben Carraoli

Quick Southwest Chicken Salad Recipe

I just whipped up this Quick Southwest Chicken Salad, and I’m excited to share how incredibly easy and flavorful it turned out. Every bite is fresh, crunchy, and perfectly zesty. It’s one of those recipes I reach for when I want something filling but not heavy. The smoky dressing mixed with tender chicken and colorful veggies makes it a total winner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb cooked shredded chicken — shredded chicken blends better with the dressing and absorbs flavor beautifully.
  • 1 can 15.5 oz black beans, rinsed and drained — adds protein, texture, and heartiness.
  • 1 can 15.25 oz corn, drained — brings a natural sweetness that balances the spices.
  • 1 –2 jalapeños seeded and chopped — gives just the right amount of heat; remove seeds for milder spice.
  • ¾ cup cherry tomatoes quartered — adds juiciness and fresh pops of flavor.
  • ½ cup chopped red onion — sharpens the overall taste and adds crunch.
  • ¼ cup pepitas or sunflower seeds — adds nutty crunch and great texture.
  • ¾ cup mayonnaise or Greek yogurt — mayo adds richness; Greek yogurt lightens the dressing while boosting protein.
  • ¼ cup fresh lime juice — adds bright acidity and Southwest freshness.
  • 1 tbsp chili powder — brings smoky earthy depth.
  • 1 tsp garlic powder — enhances savory notes.
  • 1 tsp cumin — adds warmth and authentic Southwest flavor.
  • ¼ tsp paprika — a touch of mild smokiness.
  • ¼ tsp salt — brings everything together.

Method
 

  1. In a medium bowl, I whisk together the mayo or Greek yogurt, lime juice, chili powder, garlic powder, cumin, paprika, and salt until the dressing looks smooth and creamy. This becomes the flavor base for the entire salad.
  2. In a large bowl, I add shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and pepitas. Everything gets tossed lightly so the ingredients are evenly distributed before adding the dressing.
  3. I pour the dressing over the salad and gently mix until everything is well-coated. After a quick taste test, I adjust the salt or spice if needed. You can serve it right away or refrigerate it to let the flavors deepen.

Notes

  • I always use fresh lime juice — bottled lime juice never tastes as bright.
  • I shred my chicken finely so every bite gets all the flavors.
  • If I want extra crunch, I hold off on adding pepitas until just before serving.
  • I sometimes add a splash more lime juice before serving for a refreshing lift.
  • When meal prepping, I keep tomatoes separate until serving so they stay juicy.