Easy Southwest Chicken Salad Recipe

Key Ingredients & Substitutions

Cooked Chicken: Leftover rotisserie chicken works perfectly here. It’s already cooked and packed with flavor. You can also use shredded turkey for a lighter option.

Canned Corn: Fresh corn off the cob can be used instead of canned corn for a sweeter taste. If corn is not available, peas could make a good substitute too.

Canned Black Beans: If you’re not a fan of black beans, try kidney beans or chickpeas for a different texture and flavor. Rinsing them well is key to removing any canning liquid taste.

Jalapeño: If you prefer less heat, skip the jalapeño entirely or use diced bell peppers instead for crunch without the spice. Canned diced green chilies are another alternative.

Mayonnaise & Sour Cream: For a lighter version, Greek yogurt works well as a substitute for the mayo or sour cream. It adds creaminess and protein, making it a healthier choice.

How Do I Make the Chicken Salad Creamy and Flavorful?

The creaminess comes from the mix of mayonnaise and sour cream (or yogurt), but the flavor really shines through in the seasoning. Here’s how to ensure your salad is fantastic:

• Mix the dressing ingredients in a bowl until smooth. Taste it before adding to the salad to ensure the balance of flavors is just right.
• Don’t skip the lime juice; it brightens the dressing, making it fresh and zesty.
• Let the salad chill for at least 30 minutes. This resting time allows the ingredients to get to know each other, which enhances the overall taste.

Remember, cooking doesn’t have to be perfect, so feel free to adjust any ingredients based on what you enjoy best! Happy cooking!

Easy Southwest Chicken Salad

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup canned corn kernels, drained
• 1 cup canned black beans, rinsed and drained
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 1 jalapeño, thinly sliced (remove seeds for less heat)
• 1/4 cup pumpkin seeds (pepitas)
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste

Time Estimate:

This delightful Southwest Chicken Salad takes about 15 minutes to prepare and requires at least 30 minutes of chilling in the refrigerator before serving. So, in total, set aside about 45 minutes to make and enjoy this refreshing dish!

Instructions:

1. Combine the Ingredients:

In a large mixing bowl, add the shredded chicken, corn kernels, black beans, quartered cherry tomatoes, finely diced red onion, sliced jalapeño, and pumpkin seeds. Mix them together gently to combine.

2. Make the Dressing:

In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, smoked paprika, ground cumin, salt, and black pepper until the dressing is smooth and well blended.

3. Mix It All Together:

Pour the dressing over the chicken and vegetable mixture. Gently toss everything together, making sure that all ingredients are evenly coated with the creamy dressing.

4. Taste and Adjust:

Take a moment to taste your salad. Adjust the seasoning with extra salt, pepper, or lime juice if you feel it’s needed. Personalizing the flavor is key to making it just right for you!

5. Chill and Serve:

Cover the salad and chill it in the refrigerator for at least 30 minutes. This step allows all the great flavors to meld together. Once ready, you can serve this delicious salad on its own, over a bed of fresh lettuce, or as a filling for wraps or tacos.

Enjoy your vibrant and flavorful Southwest Chicken Salad! It’s sure to become a favorite at your table!

Frequently Asked Questions (FAQ)

Can I Use Frozen Chicken for This Salad?

Yes, you can use frozen chicken, but be sure to fully thaw it first! The best methods are to thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Once thawed, cook the chicken as needed and let it cool before shredding.

How Do I Store Leftover Southwest Chicken Salad?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep the salad cold, and if possible, separate the dressing and salad ingredients to maintain their freshness.

Can I Make This Salad Ahead of Time?

Absolutely! This salad can be made up to 1 day in advance. Just prepare it as directed, chill it in the refrigerator, and it will be ready to enjoy when you need it. Just give it a quick stir before serving!

What Can I Substitute for Ingredients in the Salad?

There are plenty of options! If you don’t have corn, try diced bell peppers. For black beans, kidney beans or chickpeas work well. You can replace mayonnaise with Greek yogurt for a healthier twist, and if you want less heat, skip the jalapeño or use bell peppers instead. Feel free to customize based on what you have on hand!