Southwest Chicken Salad

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Southwest chicken salad is a creamy and flavorful Tex-Mex version of classic chicken salad. Filled with chicken, corn, and black beans, this is great as a sandwich, wrap, or served with chips.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: southwest chicken salad, southwestern chicken salad

Servings:

Author: Heather Seeley

Ingredients

1 lb chicken
½ cup mayonnaise
½ cup sour cream
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
11 ounce canned Mexicorn, drained
15 ounce canned black beans, drained and rinsed
½ cup red onions, diced
¼ cup fresh cilantro, chopped

Instructions

To make the chicken, bring a large pot of water to a boil. Place the chicken tenders in the water. Boil for 12-15 minutes or until the chicken is cooked all the way through.
Remove the chicken tenders from the water. Place the chicken tenders in a food processor and pulse 1-2 times to shred the chicken. You can also use forks to shred the chicken or a mixer.
In a large bowl, stir together the mayonnaise, sour cream, cumin, chili powder, garlic powder, salt, and pepper.
Stir in the drained Mexicorn, drained black beans, diced red onion, and shredded chicken.
Stir in the fresh cilantro. Cover and refrigerate for about 30 minutes or until ready to serve.

Notes

Don't overcook the chicken. This will help keep the chicken tender.
Let the chicken cool before mixing to help keep the consistency of the dressing creamy.
Make sure to drain and rinse the beans well and also drain the Mexicorn.
Adjust the creaminess. If you prefer the chicken salad thicker, you can reduce the amount of sour cream to a quarter cup.
Chill this Southwestern chicken salad for at least 30 minutes before serving to allow all of the flavors to develop.

Nutrition