Southwestern Chicken Salad Recipe
This Southwestern Chicken Salad is a vibrant and flavorful dish combining tender shredded chicken with a zesty yogurt dressing and fresh southwestern ingredients like black beans, corn, and red bell peppers. Perfect as a light lunch or a tasty filling for sandwiches, wraps, or served with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Southwestern American
- Diet: Low Fat
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breast
- Kosher salt & black pepper, to taste
Dressing
- 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
Salad Mix-Ins
- ¾ cup black beans, drained and rinsed
- ½ cup finely diced red bell pepper
- ½ cup corn (preferably fire-roasted)
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro
Instructions
- Cook the chicken: Place the chicken breasts in a medium pot and season them generously with kosher salt and black pepper. Cover the chicken with at least one inch of water. Bring the water to a boil over medium-high heat.
- Simmer the chicken: Once boiling, cover the pot with a lid, reduce the heat to low, and let the chicken simmer gently for 15-20 minutes or until an internal temperature of 165°F (74°C) is reached. Cooking time may vary depending on the thickness of the chicken breasts.
- Shred the chicken: Remove the cooked chicken from the pot and transfer it to a large bowl or the bowl of a stand mixer. Shred the chicken using two forks or the paddle attachment on the mixer for faster shredding.
- Prepare the dressing: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, salt, black pepper, and cayenne pepper (if using) until smooth and well combined.
- Combine all ingredients: Add the shredded chicken, black beans, diced red bell pepper, corn, red onion, and chopped cilantro to the dressing bowl. Stir everything together thoroughly to ensure the chicken is evenly coated with the dressing and all ingredients are well mixed.
- Chill and serve: Cover the chicken salad and place it in the refrigerator for at least 30 minutes to allow the flavors to meld and the salad to cool. Serve chilled on whole wheat toast, in a tortilla wrap, on a rice cake, or with tortilla chips for a delicious southwestern-inspired meal or snack.
Notes
- Use fire-roasted corn for a smoky flavor, but fresh or frozen corn can also be used.
- Adjust cayenne pepper according to your preferred spice level or omit for milder taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
- This salad is great for meal prep and can be enjoyed cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 70mg
Keywords: Southwestern chicken salad, shredded chicken salad, healthy chicken salad, Greek yogurt chicken salad, black bean salad, spicy chicken salad
Find it online: https://nataliereeve.com/southwestern-chicken-salad-recipe/
