Southwestern Chicken Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://liamjayne.com/southwestern-chicken-salad-recipe/
