Description
A bright, flavorful, and gluten‑free salad combining juicy shredded chicken, zesty lime, creamy mayo, and colorful veggies for a satisfying meal.
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)
Instructions
- 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.
Notes
- This salad is best served chilled or at room temperature. Avoid reheating it to keep textures crisp.
- For a lighter version, swap mayo for Greek yogurt.
- Adjust the spiciness by removing jalapeño seeds or adding cayenne for more heat.
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Serve with tortilla chips, avocados, or on top of quinoa or rice for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg
