Quick Southwest Chicken Salad
A quick, bright, and adaptable salad with shredded chicken, black beans, corn, and a zesty lime dressing, perfect for a fast meal or potluck.
Ingredients
Main Ingredients
- 3 cups shredded cooked chicken Rotisserie chicken is ideal for speed
- 1 15 oz can black beans Drained and rinsed
- 1 cup corn kernels Fresh, frozen and thawed, or canned work
- 1-2 jalapeños Seeded and diced; leave seeds for more heat
- 1 cup cherry tomatoes Halved
- 1/2 small red onion Finely diced
- 1/4 cup pepitas Toasted if you like extra crunch
Dressing
- 1 lime Juice of about 2 tablespoons
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper To taste
Instructions
Preparation
- Drain and rinse the black beans and corn if canned. Pat shredded chicken dry if it’s very moist.
- Dice jalapeños and red onion, halve cherry tomatoes, and measure pepitas.
Combining
- In a large bowl, add shredded chicken, black beans, corn, diced jalapeños, halved cherry tomatoes, diced red onion, and pepitas.
Dressing
- In a small bowl, whisk together lime juice, olive oil, a pinch of salt, and several grinds of pepper until emulsified.
- Pour the dressing over the salad and toss gently but thoroughly so everything is coated. Taste and adjust salt, pepper, or lime.
Serving
- Plate immediately or chill briefly for a cooler version.
Notes
This salad is best eaten fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days. Store dressing separately if keeping longer. Do not freeze.