Description
- 1 lb cooked shredded chicken (about 3 breasts)
- 1 can (15.5 oz) black beans, rinsed and drained
- 1 can (15.25 oz) corn, drained
- 1-2 fresh jalapeños, seeded and chopped
- 3/4 cup cherry tomatoes, quartered
- 1/2 cup red onion, chopped
- 1/4 cup pepitas
Ingredients
Scale
- 3/4 cup mayo
- 1/4 cup fresh lime juice
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp salt
Instructions
- In a large mixing bowl, combine the shredded chicken, black beans, corn, chopped jalapeños, cherry tomatoes, red onion, and pepitas.
- In a separate bowl, whisk together the mayo, lime juice, chili powder, garlic powder, cumin, paprika, and salt until smooth.
- Pour the dressing over the salad mixture and toss until everything is evenly coated.
- Taste and adjust seasoning if needed (add more lime juice or salt if preferred).
- Serve immediately or chill in the fridge for 30 minutes before serving.
Notes
- If you prefer a spicier salad, you can add extra jalapeños or a dash of hot sauce.
- You can substitute the mayo with Greek yogurt for a lighter version.
- If you have leftovers, store the salad and dressing separately to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (since chicken is already cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: sSouthwestern