Southwest Chicken Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bold salad of shredded chicken mixed with black beans, corn, and a creamy chili-lime dressing, optionally served on croissants. This Southwestern-inspired main is quick and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups diced cooked chicken (rotisserie preferred)
- 3/4 cup black beans (drained and rinsed)
- 3/4 cup frozen corn (see note 1)
- 1/4 cup diced red pepper
- 1/4 cup diced red onion (see note 2)
- 2 tablespoons finely chopped cilantro
- 1/4 cup pepitas (optional)
- 1/3 cup mayo
- 3 tablespoons sour cream (light works great)
- 1-1/2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- Mini croissants (and lettuce)
- Tortilla chips
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 704mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 631mg
- Calcium
- 60mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 704MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.