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

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

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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!

Dairy-Free: Use dairy-free yogurt or a vegan mayonnaise alternative for the dressing.
Vegetarian: Skip the chicken and add extra beans or tofu for a plant-based protein boost.
Add Avocado: For an extra creamy texture, add slices of avocado to your salad.
Spicy: If you like more heat, add extra jalapeños or a dash of hot sauce to the dressing.
Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days.
Reheating: Gently heat the chicken if you want to warm it up, but it’s best served chilled.