Description
This Southwestern Chicken Salad is a vibrant, flavorful dish combining tender shredded chicken with creamy Greek yogurt and zesty southwestern spices. Perfect as a refreshing meal on its own or served over whole wheat toast, tortilla chips, or rice cakes, it offers a balanced blend of protein, fiber, and bold flavors inspired by southwestern cuisine.
Ingredients
Scale
Chicken
- 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: Place the chicken breasts in a medium pot and season with kosher salt and black pepper. Cover the chicken with at least 1 inch of water and bring to a boil over medium-high heat. Once boiling, cover the pot and reduce the heat to low. Simmer gently for 15-20 minutes, or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and transfer them to a large bowl or the bowl of a stand mixer. Shred the chicken using two forks or by mixing on low speed until finely shredded, which is faster and more uniform with a mixer.
- Prepare the Dressing: In a separate large bowl, whisk together the full-fat plain Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and cayenne pepper if using. Mix until the dressing is smooth and well combined.
- Combine Salad Ingredients: Add the shredded chicken, black beans, diced red bell pepper, corn, red onion, and chopped cilantro to the bowl with the dressing. Stir everything together until all ingredients are evenly coated with the flavorful yogurt mixture. Taste and adjust seasoning with extra salt, pepper, or cayenne as desired.
- Chill and Serve: Refrigerate the Southwestern Chicken Salad until chilled and the flavors have melded, ideally for at least 30 minutes. Serve this fresh salad on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla to enjoy a delicious and nutritious meal.
Notes
- You can substitute about 2.5 cups of shredded rotisserie chicken or canned chicken if you want to save time.
- Fire-roasted corn adds a smoky flavor, but regular corn kernels can be used as well.
- Adjust the amount of cayenne pepper to your preferred spice level or omit for a milder taste.
- This salad stores well in the fridge and can be prepared a day ahead for enhanced flavor.
