Description
This Southwestern Chicken Salad is a flavorful, protein-packed dish featuring tender shredded chicken mixed with a creamy, spiced Greek yogurt dressing and fresh vegetables. The combination of cumin, chili powder, smoked paprika, and lime juice gives it a vibrant southwestern twist. Ideal for a light lunch or a healthy snack, it pairs wonderfully with whole wheat toast, tortilla chips, rice cakes, or wraps.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breast
- Kosher salt & black pepper to taste
Salad Dressing and Mix-ins
- 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
Vegetables and Beans
- 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 the chicken with at least 1 inch of water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let the chicken simmer gently for 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C).
- 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 by mixing on low speed with the stand mixer until shredded evenly. This method is quicker and creates nicely shredded chicken.
- Prepare the dressing: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and cayenne pepper if using. Ensure the spices are fully incorporated into the yogurt dressing.
- Combine all ingredients: Add the shredded chicken, black beans, finely diced red bell pepper, corn, red onion, and chopped cilantro into the bowl with the dressing. Stir everything together until well combined. Taste and adjust the seasoning with additional salt, pepper, or cayenne if desired.
- Chill and serve: Place the assembled chicken salad in the refrigerator to chill until cold and allow the flavors to meld, about 30 minutes to 1 hour. Serve the Southwestern Chicken Salad on whole wheat toast, with tortilla chips, on rice cakes, or wrapped in a tortilla. Enjoy!
Notes
- You can substitute about 2.5 cups of shredded rotisserie chicken or canned chicken for convenience.
- Fire-roasted corn adds a smoky flavor but regular corn works well too.
- Adjust cayenne pepper to control the spiciness of the salad according to your preference.
- This salad keeps well refrigerated for up to 3 days and can be enjoyed as a meal prep option.
- For a lighter version, use low-fat Greek yogurt instead of full-fat.
