Southwestern Chicken Salad Recipe

Introduction

This Southwestern Chicken Salad is a flavorful and healthy dish perfect for lunch or dinner. Packed with tender shredded chicken, black beans, corn, and a zesty yogurt dressing, it’s easy to prepare and refreshing to enjoy.

Ingredients

• 1 lb boneless, skinless chicken breast
• Kosher salt & black pepper to taste
• 1 cup full-fat plain Greek yogurt or skyr
• 2 tbsp lime juice
• ¾ tsp ground cumin
• ¾ tsp chili powder
• ¾ tsp smoked paprika
• Cayenne pepper (optional), to taste
• ¾ cup black beans
• ½ cup finely diced red bell pepper
• ½ cup corn (preferably fire-roasted)
• ¼ cup finely diced red onion
• ¼ cup chopped cilantro

Instructions

1. Step 1: Place the chicken breasts in a medium pot and season with kosher salt and black pepper. Cover with at least 1 inch of water and bring to a boil. Once boiling, cover, reduce heat to low, and simmer for 15–20 minutes until the internal temperature reaches 165°F.
2. Step 2: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer and shred it. Using a mixer is quicker, but two forks work well too.
3. Step 3: In another large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and cayenne pepper if using.
4. Step 4: Add the shredded chicken, black beans, red bell pepper, corn, red onion, and cilantro to the yogurt mixture. Stir until everything is well combined. Taste and adjust seasoning as needed.
5. Step 5: Refrigerate the chicken salad until chilled and the flavors meld together. Serve on whole wheat toast, with tortilla chips, rice cakes, or in a tortilla. Enjoy!

Tips & Variations

• You can substitute about 2.5 cups of shredded rotisserie chicken or canned chicken to save time.
• For extra heat, add more cayenne pepper or a dash of hot sauce.
• Fire-roasted corn adds a smoky depth, but fresh or frozen corn works well too.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir well. It is best enjoyed cold or at room temperature, so no reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs will work well and may add extra flavor and tenderness. Just cook until fully done and shred as usual.

Is this recipe gluten-free?

Yes, this Southwestern Chicken Salad is naturally gluten-free, but be sure to serve it with gluten-free sides or bread if needed.

Southwestern Chicken Salad Recipe

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★★★★★

4.9 from 144 reviews

This Southwestern Chicken Salad features tender shredded chicken combined with a creamy, spiced yogurt dressing, black beans, corn, and fresh vegetables for a vibrant, protein-packed dish. Perfect for a healthy lunch or dinner, it’s easy to prepare with simple simmering and mixing techniques, offering bold southwestern flavors with a refreshing lime zest.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American, Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 lb boneless, skinless chicken breast
• Kosher salt & black pepper to taste

Dressing and Salad Mix

• 1 cup full-fat plain Greek yogurt or skyr
• 2 tbsp lime juice
• ¾ tsp ground cumin
• ¾ tsp chili powder
• ¾ tsp smoked paprika
• Kosher salt & black pepper to taste
• Cayenne pepper (optional), to taste

Additional Salad Ingredients

• ¾ cup black beans
• ½ cup finely diced red bell pepper
• ½ cup corn (preferably fire-roasted)
• ¼ cup finely diced red onion
• ¼ cup chopped cilantro

Instructions

1. Cook the Chicken: Add the chicken breasts to a medium pot and season with kosher salt and black pepper. Cover with at least 1 inch of water and bring to a boil over medium-high heat. Once boiling, cover with a lid, reduce heat to low, and let simmer gently for 15-20 minutes, or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked.
2. Shred the Chicken: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken using two forks or the mixer’s paddle attachment for quick shredding, breaking the chicken into bite-sized pieces.
3. Prepare the Dressing: In a large mixing bowl, whisk together the Greek yogurt, lime juice, cumin, chili powder, smoked paprika, kosher salt, black pepper, and cayenne pepper if using. Mix until smooth and well combined.
4. Combine Salad Ingredients: Add the shredded chicken, black beans, red bell pepper, corn, red onion, and chopped cilantro into the bowl with the dressing. Stir thoroughly to combine all ingredients evenly and incorporate the flavors.
5. Chill and Serve: Place the chicken salad in the refrigerator until chilled and the flavors have melded, about 30 minutes. Serve the salad on whole wheat toast, with tortilla chips, on a rice cake, or wrapped inside a tortilla for a delicious southwestern meal.

Notes

• You can substitute approximately 2.5 cups of shredded rotisserie chicken or canned chicken in place of cooking the chicken breasts.
• For more heat, increase the cayenne pepper according to taste.
• This salad keeps well in an airtight container in the fridge for up to 3 days, making it perfect for meal prep.
• Use fire-roasted corn for added smoky flavor, or regular corn if unavailable.

Keywords: Black Beans, Chicken Breast, Chicken Salad, Cilantro, Corn, Gluten Free, Greek Yogurt, High Fiber, High Protein, Lime, Lunch, Meal Prep, Mexican, Quick & Easy, Southwestern