Ingredients
Scale
1 lb cooked shredded chicken (about 2–3 breasts)
1 can (15.5 oz) black beans (rinsed and drained)
1 can (15.25 oz) corn (drained)
1–2 fresh jalapeños (seeded, chopped)
3/4 cup cherry tomatoes (quartered)
1/2 cup red onion (chopped)
1/4 cup pepitas (or sunflower seeds)
3/4 cup mayo (or greek yogurt)
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
- Add all dressing ingredients to a medium bowl. Mix until smooth.
- In a large bowl, combine chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
- Pour dressing over ingredients and stir to combine.
- Serve on its own, in a sandwich, or over lettuce.
Notes
- For best flavor, let salad chill for 1 hour before serving.
- Store in an airtight container in the fridge for up to 4 days.
- For a dairy-free version, use dairy-free mayo or yogurt.
- Prep Time: 10 min
- Category: Lunch, Dinner
- Method: No-Cook
- Cuisine: Southwest, Mexican-Inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 295 kcal
- Sugar: 3.1 g
- Sodium: 240 mg
- Fat: 14.5 g
- Saturated Fat: 2.5 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 75 mg