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Spicy Southwest Chicken Salad
This Southwest Chicken Salad features spicy, flavorful chicken, a blend of bold spices, and a mix of fresh vegetables packed with protein. Perfect for meal prepping, this versatile recipe can be served on lettuce, in a sandwich, or on its own.Â
Equipment
Ingredients
- 15 ounces black beans rinsed and drained
- 15 ounces corn fresh, canned, or frozen
- 1-2 fresh jalapeños seeded chopped
- ¾ cup cherry tomatoes quartered
- ½ cup red onion chopped
- ¼ cup sunflower seeds
Chicken
- 1 lb cooked cubed chicken about 3 breasts
- ¼ cup pickle juice
- 1 tablespoon cayenne pepper
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon grapeseed oil
Dressing
- ¾ cup mayo
- ¼ cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon cayenne powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
Instructions
For the Chicken:
- Start by marinating the chicken. Place the chicken breasts in a Ziploc bag or shallow dish and add the pickle juice, cayenne pepper, garlic powder, onion powder, and cumin. Seal and refrigerate for at least 1 hour to let the flavors develop.1 lb cooked cubed chicken, ¼ cup pickle juice, 1 tablespoon cayenne pepper, 2 teaspoon garlic powder, 2 teaspoon onion powder, 1 teaspoon cumin
- When the chicken is done marinating, heat 1 tablespoon of oil in a large pan or Dutch oven over medium heat. Remove the chicken from the marinade and place it in the pan. Cook for 4–5 minutes per side, or until the internal temperature reaches 165°F (75°C). Transfer the cooked chicken to a plate and let it rest for 5 minutes, then shred or chop it.1 tablespoon grapeseed oil
Dressing:
- To make the dressing, combine the mayo, lime juice, chili powder, cayenne powder, garlic powder, cumin, paprika, and salt in a small bowl. Whisk until smooth and well combined.¾ cup mayo, ¼ cup fresh lime juice, 1 tablespoon chili powder, 1 teaspoon cayenne powder, 1 teaspoon garlic powder, 1 teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon salt
Assembly:
- For assembly, place the shredded chicken, black beans, corn, jalapeños, cherry tomatoes, red onion, and sunflower seeds in a large bowl. Pour the dressing over the top and toss until everything is evenly coated.15 ounces black beans, 15 ounces corn , 1-2 fresh jalapeños seeded, ¾ cup cherry tomatoes quartered, ½ cup red onion chopped, ¼ cup sunflower seeds
- Serve on its own, over lettuce, in a wrap, or as a sandwich filling. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
Store in the refrigerator for up to 5 days.