Description
A vibrant, make-ahead salad of shredded chicken, black beans, corn, and fresh veggies tossed in a zesty lime-mayo dressing—ready in under 15 minutes.
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)
Instructions
- Whisk together lime juice, mayonnaise, chili powder, garlic powder, cumin, paprika, and salt in a large bowl until smooth.
- Add shredded chicken, black beans, corn, cherry tomatoes, jalapeño, and red onion; toss to coat evenly.
- Fold in pepitas for crunch.
- Taste and adjust seasoning with extra salt or lime juice, if desired.
- Serve immediately or chill at least 15 minutes to let flavors meld.
Notes
Swap mayo for plain Greek yogurt for a lighter dressing.
Add chopped cilantro and a drizzle of hot sauce for extra brightness and heat.
Use cooked shrimp or canned tuna instead of chicken for variety.
Fold in diced avocado just before serving to prevent browning.
Store leftovers in an airtight container in the fridge up to 3 days; let sit 10 minutes at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American (Southwestern)
Nutrition
- Serving Size: 1 cup (approx. 150 g)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 45 mg
