Quick Southwest Chicken Salad (Print Version)

# Ingredients:

01 - 1 lb cooked shredded chicken (about 2-3 breasts)
02 - 1 can (15.5 oz) black beans, rinsed and drained
03 - 1 can (15.25 oz) corn, drained
04 - 1-2 fresh jalapeños, seeded and chopped
05 - ¾ cup cherry tomatoes, quartered
06 - ½ cup red onion, chopped
07 - ¼ cup pepitas or sunflower seeds

→ Dressing

08 - ¾ cup mayo or Greek yogurt (dairy-free or regular)
09 - ¼ cup fresh lime juice
10 - 1 tablespoon chili powder
11 - 1 teaspoon garlic powder
12 - 1 teaspoon cumin
13 - ¼ teaspoon paprika
14 - ¼ teaspoon salt

# Instructions:

01 - Add all of the ingredients for the dressing into a medium bowl. Mix until combined.
02 - In a large bowl, add the shredded chicken, black beans, corn, jalapeños, tomatoes, red onion, and pepitas.
03 - Pour the dressing over the ingredients and stir to combine.
04 - Serve on its own, in a sandwich, wrap, or over a bed of lettuce. Enjoy!

# Notes:

01 - Store in the refrigerator for up to 4-5 days for meal prep.

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