In a medium mixing bowl, whisk together ¾ cup of mayo or Greek yogurt, ¼ cup of fresh lime juice, and the spices—1 tbsp chili powder, 1 tsp garlic powder, 1 tsp cumin, ¼ tsp paprika, and salt to taste. Mix until the dressing is smooth and well combined.

In a large bowl, add 1 lb of cooked shredded chicken, a 15.5 oz can of drained black beans, and a 15.25 oz can of drained corn. Toss in 1-2 chopped jalapeños, ¾ cup of quartered cherry tomatoes, ½ cup of chopped red onion, and ¼ cup of pepitas or sunflower seeds. Gently mix the ingredients until they are colorful and evenly distributed.

Pour the prepared dressing evenly over the chicken mixture in the large bowl. Using a spatula or wooden spoon, gently fold the dressing into the salad until every ingredient is coated beautifully.

Spoon the Southwest Chicken Salad into bowls or serve it in wraps or sandwiches, as desired. Let the salad rest for 10-15 minutes if time allows for optimal flavor melding.