Name: Quick Southwest Chicken Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Southwestern
Ingredients: 1 lb cooked shredded chicken; 1 can black beans, drained and rinsed; 1 can corn, drained; ¾ cup cherry tomatoes, halved; ½ cup red onion, finely chopped; 1 jalapeño, seeded and diced; ¼ cup fresh lime juice; ¾ cup mayonnaise; 1 tbsp chili powder; 1 tsp garlic powder; 1 tsp ground cumin; ¼ tsp paprika; ¼ tsp salt (or to taste); ¼ cup pepitas (pumpkin seeds)

A bright, flavorful, and gluten-free salad that’s ready in just about 10 minutes. I love how vibrant and satisfying this salad is—it’s perfect on its own, in a wrap, or over lettuce for a light yet filling meal. Quick Southwest Chicken Salad

Why I’ll Love This Recipe

I adore how this salad combines juicy shredded chicken, zesty lime, creamy mayo, and a medley of colorful veggies. The mix of black beans, corn, cherry tomatoes, jalapeño, and pepitas gives it crunch and protein, while smoky spices add depth. It’s quick, fresh, and bursting with Southwestern flavor—ideal when I need a no-fuss meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb cooked shredded chicken
1 can black beans, drained and rinsed
1 can corn, drained
¾ cup cherry tomatoes, halved
½ cup red onion, finely chopped
1 jalapeño, seeded and diced
¼ cup fresh lime juice
¾ cup mayonnaise
1 tbsp chili powder
1 tsp garlic powder
1 tsp ground cumin
¼ tsp paprika
¼ tsp salt (or to taste)
¼ cup pepitas (pumpkin seeds)

directions

In a large bowl, combine shredded chicken, black beans, corn, tomatoes, red onion, jalapeño, and pepitas.
In a small bowl, whisk together lime juice, mayo, chili powder, garlic powder, cumin, paprika, and salt until creamy.
Pour dressing over salad ingredients and toss until everything is well coated.
Taste and adjust seasoning as needed, then serve on greens, in wraps, or enjoy as is.

Servings and timing

Servings: Makes 6 servings
Prep time: 10 minutes
Total time: 10 minutes

Variations

I sometimes swap mayo for Greek yogurt to lighten it up.
To up the heat, I leave in the jalapeño seeds or add a dash of cayenne.
I’ve also mixed in diced avocado or cotija cheese for extra creaminess.
Rotisserie chicken works beautifully if I’m short on time.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days.
To keep textures crisp, I store tortilla chips or avocados separately and add just before serving.
This salad isn’t intended to be reheated—it’s best served chilled or at room temperature.

FAQs

1. Can I make this ahead of time?

Absolutely—I often prep the salad a day in advance. I store the salad and dressing separately to keep everything fresh. Before serving, I combine them and give it a good toss.

2. What chicken works best?

I prefer cooked shredded chicken—grilled, poached, or rotisserie all work great. Just make sure it’s seasoned lightly or simply shredded from a rotisserie bird.

3. Is it spicy?

It has a mild southwest kick from the chili powder and jalapeño. I consider it medium heat, but I adjust it by removing jalapeño seeds or adding more chili powder to suit my taste.

4. Can I make it dairy‑free?

Yes—this recipe is naturally dairy‑free. If I want extra creaminess, I skip cheese or use a dairy‑free alternative.

5. How can I serve it differently?

I love serving this in lettuce wraps, tortilla bowls, or even on top of quinoa or rice for a heartier meal.

Conclusion

I love how this quick Southwest Chicken Salad hits all the notes: savory, spicy, crunchy, and tangy—all in a single bowl. It’s perfect for a fast lunch, packable for meals on the go, and easy to make ahead. Give it a try—it just might become one of my favorite go‑to salads too!