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Southwestern Chicken Salad with Jicama Tortillas sitting on a taco stand in front of a tan napkin on a marble surface
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5 from 1 vote

Southwestern Chicken Salad

An easy cold salad, perfect for week day lunches!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Lunch
Cuisine: American
Servings: 8 servings
Author: Jess Gaertner

Ingredients

For Chicken:

For the Dressing:

For the Add-Ins:

  • 1 cup red bell pepper finely diced
  • 1 cup red onion finely diced
  • 1 cup canned black beans drained and rinsed (omit for Whole 30)
  • 1 cup frozen corn defrosted (omit for Whole 30)
  • 1 cup chopped cilantro
  • 1 package of prepared jicama tortillas or visit HERE for tips on how to make your own!

Instructions

  • Preheat oven to 350 degrees.
  • Lightly grease a baking sheet.
  • Rinse and pat dry chicken breasts, then place them on the greased baking sheet.
  • Season with salt and pepper then bake for 30 minutes, then remove and let cool for at least 20 minutes.
  • While chicken is baking, prepare the dressing by combining all of the ingredients in a medium bowl and whisking until smooth.
  • Chop the chicken into one-inch pieces, then add to a large bowl with the vegetables, corn, beans, and cilantro. Pour the dressing over the chicken and vegetables and stir to combine.
  • Load up your favorite tortilla vessel with chicken salad and ENJOY!

Notes

  • For grain-free: omit the corn
  • For paleo: omit the corn and beans
  • For nightshade-free: omit the bell peppers

Nutrition

Calories: 470kcal | Carbohydrates: 30g | Protein: 42g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 115mg | Sodium: 1110mg | Potassium: 897mg | Fiber: 4g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 3mg