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This bold southwest chicken salad turns plain leftover chicken into a colorful, tasty meal you can whip up fast for hectic evenings or make ahead for lunches. Smoky spices mingle with crunchy veggies and hearty proteins, making every bite satisfying and full of flavor. Plus, you can easily mix it up however you like.
I came across this idea during a wild workweek when I just couldn’t deal with the stove. Rotisserie chicken was my lifesaver. Mixing it up like this is now my favorite way to give leftovers a brand-new twist that never gets boring.
Tasty Ingredients
- Mayo or Greek yogurt: Makes everything creamy and helps hold it all together
- Pepitas: Give each spoonful some crunch and toss in healthy fats
- Red onion: Adds a bite and keeps it from tasting flat
- Spice blend: Stick with chili powder, cumin, paprika, and garlic powder for classic southwest flair
- Fresh lime juice: A tangy shot that wakes up the other flavors
- Corn kernels: Adds some sweetness and fun texture
- Black beans: More protein and fiber, plus they’re creamy
- Fresh jalapeños: You’re in control—use as much or as little as you want
- Cooked shredded chicken: Lean and filling, this is the base of everything
- Cherry tomatoes: Juicy and fresh, they lighten it up
Simple Steps
- Serve or Store:
- Give it a taste. Adjust your seasonings if needed. Eat right away in wraps, on greens, sandwiches, or straight from the bowl. Or pop it in an airtight container if you’re saving it for later.
- Dress It Up:
- Drizzle on your southwest dressing, then gently fold with a spatula until everything’s evenly coated but not all smashed up. Keep folding till there are no uncoated patches left.
- Mix Salad Stuff:
- Start with the shredded chicken in a big bowl. Mix in black beans (drained), corn, sliced jalapeños, quartered tomatoes, red onion bits, and pepitas. Stir it all up so the good stuff isn’t stuck in clumps.
- Make the Dressing:
- In a medium bowl, whisk together your mayo (or yogurt), fresh lime, chili powder, cumin, paprika, garlic powder, and some salt. Keep whisking till it’s all smooth and blended. This is what brings all the flavors together.
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Jalapeños are my magic touch here. The first time, I tossed them in because I had extra from taco night. Quickly realized they bring a slow, gentle heat that works perfectly, never overpowering the whole salad.
Storage Tips
This chicken salad keeps its taste and crunch as long as you store it right. Pop it into a sealed container and let it chill in the fridge for 4-5 days. The flavors blend nicely the longer it sits, so it’s a meal prep win. If you see liquid at the bottom, just give it a stir before digging in.
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Easy Tweaks
The coolest thing about this dish is how easy it is to switch up. Going dairy-free? Use avocado mayo instead of regular or Greek yogurt. Want it hotter? Keep some jalapeño seeds or toss a splash of hot sauce in the dressing. Watching your carbs? Skip the corn and pile in extra pepitas for crunch. Making it without meat? Swap in another can of black beans or try with diced tofu.
How to Serve
This salad isn’t just good on its own. Pack it into whole grain wraps with fresh greens and avocado for a grab-and-go lunch. Spoon it over baby spinach or romaine for something lighter. Throw some into mini sweet peppers and set them out as a party snack. My all-time favorite: scoop it into lettuce cups and top with cotija cheese and cilantro.
Common Recipe Questions
- → What's a simple way to spice this up?
If you want it hotter, just toss in more diced jalapeños or shake in some cayenne right into the creamy mix.
- → Is canned chicken fine to use here?
Totally! Grab some canned chicken, drain it well, and you’re good to go instead of cooked and shredded chicken.
- → Got pepita swaps if I’m out?
Sure, you can use sunflower seeds, toasted sesame, or even some chopped almonds to keep that crunch.
- → How long can I keep this fresh in the fridge?
Toss it in a sealed container and chill. It’ll stay good for four or five days.
- → Any fun ways to serve this up?
Spoon it right into wraps or on sandwich bread, scoop it onto lettuce leaves, or snack with tortilla chips for a cool bite.