Name: Quick Southwest Chicken Salad
Prep time: 10 min
Total time: 15 min
Cuisine: American (Southwestern)
Ingredients: 1 lb cooked chicken, shredded (rotisserie or poached); 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can corn, drained; ¾ cup cherry tomatoes, quartered; 1 jalapeño, seeded and finely chopped; ½ cup red onion, finely diced; ¼ cup fresh lime juice; ¾ cup mayonnaise; 1 Tbsp chili powder; 1 tsp garlic powder; 1 tsp ground cumin; ¼ tsp paprika; ¼ tsp salt, or to taste; ¼ cup pepitas (pumpkin seeds)

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I love how this vibrant salad comes together in just 10 minutes, delivering all the smoky, tangy flavors of the Southwest in one bowl. Shredded chicken mingles with black beans, corn, and fresh veggies, all coated in a zesty lime-mayo dressing—you can enjoy it on its own, in a wrap, or over a bed of greens.

Why You’ll Love This Recipe

I’m always pressed for time on busy weeknights, and this recipe never fails to impress. It’s completely make-ahead friendly, packs a protein punch, and balances creamy, crunchy, and spicy elements in every bite. Plus, I can customize it with extra add-ins or serve it in multiple ways, so it never feels repetitive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb cooked chicken, shredded (rotisserie or poached)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
¾ cup cherry tomatoes, quartered
1 jalapeño, seeded and finely chopped
½ cup red onion, finely diced
¼ cup fresh lime juice
¾ cup mayonnaise
1 Tbsp chili powder
1 tsp garlic powder
1 tsp ground cumin
¼ tsp paprika
¼ tsp salt, or to taste
¼ cup pepitas (pumpkin seeds)

Directions

I combine the lime juice, mayonnaise, chili powder, garlic powder, cumin, paprika, and salt in a large bowl, whisking until smooth.
I add the shredded chicken, black beans, corn, cherry tomatoes, jalapeño, and red onion to the bowl and toss until everything is evenly coated.
I fold in the pepitas for a little crunch.
I taste and adjust seasoning—sometimes I add a pinch more salt or a squeeze of lime.
I serve immediately or chill for at least 15 minutes to let the flavors meld.

Servings and timing

This recipe yields about 6 generous servings. Prep time is 10 minutes, and there’s no cooking required if you use pre-cooked chicken—so you can be at the table in under 15 minutes.

Variations

I swap the mayo for Greek yogurt to lighten it up and add tang.
I stir in a handful of chopped cilantro and a drizzle of hot sauce for extra brightness and heat.
I replace chicken with cooked shrimp or canned tuna when I want something different.
I mix in diced avocado just before serving for creaminess and color.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since this is best served cold or at room temperature, I don’t reheat it—instead, I let it sit out for 10 minutes before eating to soften the dressing slightly.

FAQs

Can I make this salad ahead of time?

Yes—I often prepare it a day in advance. I add the pepitas right before serving so they stay crisp.

What can I use instead of mayonnaise?

I swap in plain Greek yogurt or a dairy-free mayo alternative for a lighter or vegan-friendly version.

How spicy is this salad?

It’s mildly spicy from the jalapeño and chili powder; I remove the seeds for less heat or add more for a kick.

Can I serve it as a taco filling?

Definitely—I spoon it into tortillas or lettuce wraps, top with shredded cheese or avocado, and enjoy Southwest-style tacos.

Is this salad gluten-free?

Yes—everything here is naturally gluten-free, as long as your mayonnaise and spices don’t contain additives.

Conclusion

This Quick Southwest Chicken Salad has become one of my go-to meals whenever I need something fast, flavorful, and versatile. It travels well, feeds a crowd, and never gets old—plus, the leftovers are just as tasty the next day