Ingredients
Scale
- 1 lb cooked shredded chicken (about 2–3 breasts)
- 1 can (15.5 oz) black beans, rinsed and drained
- 1 can (15.25 oz) corn, drained
- 1–2 fresh jalapeños, seeded and chopped
- ¾ cup cherry tomatoes, quartered
- ½ cup red onion, chopped
- ¼ cup pepitas or sunflower seeds
Dressing
- ¾ cup mayo or Greek yogurt (dairy-free or regular)
- ¼ cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
Instructions
- Add all of the ingredients for the dressing into a medium bowl. Mix until combined.
- In a large bowl, add the shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
- Pour the dressing over the ingredients and stir to combine.
- Serve on its own, in a sandwich, or over lettuce. Enjoy!
Notes
- Great for meal prep – store in the refrigerator for up to 4–5 days.
- Use leftover or rotisserie chicken for convenience.
- *Find out 4 easy ways to shred chicken that can be used in this recipe and other chicken salad recipes.
- **Nutrition information is estimated and should only be used as an approximation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Main Course
- Method: No-Cook
- Cuisine: American