Name: Southwestern Chicken Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwestern
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; Kosher salt & black pepper to taste; Cayenne pepper, optional, to taste; ¾ cup black beans; ½ cup finely diced red bell pepper; ½ cup corn (fire-roasted preferred); ¼ cup finely diced red onion; ¼ cup chopped cilantro

Jump to Recipe

Introduction

This Southwestern Chicken Salad is a flavorful and satisfying dish perfect for lunch or dinner. Packed with tender shredded chicken, creamy Greek yogurt, and vibrant spices, it’s a delicious way to enjoy a healthy meal with a spicy kick.

A white bowl filled with a creamy, chunky dip that has mixed colors including yellow corn, black beans, red diced bell peppers, and shredded chicken coated in a light orange sauce. The dip is topped with green cilantro leaves scattered across it. Five yellow corn tortilla chips are tucked into the right side of the bowl, slightly standing upright. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
Kosher salt & black pepper to taste
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

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 with a lid, reduce heat to low, and simmer for 15–20 minutes, or until the internal temperature reaches 165°F.
Step 2: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken using the mixer or two forks until finely shredded.
Step 3: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, salt, pepper, and cayenne pepper if using.
Step 4: Add the shredded chicken, black beans, red bell pepper, corn, red onion, and cilantro to the yogurt mixture. Stir until well combined.
Step 5: Refrigerate the salad until chilled and the flavors have melded, at least 30 minutes. Serve on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla. Enjoy!

Tips & Variations

You can substitute about 2.5 cups of shredded rotisserie or canned chicken for a quicker option.
For a spicier kick, increase the cayenne pepper or add diced jalapeños.
Try adding avocado or a squeeze of extra lime for extra creaminess and brightness.
Use fresh corn if fire-roasted is unavailable—grill or sauté it for extra flavor.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving after storing. This salad is best served cold and not recommended for freezing. If desired, re-chill after reheating chicken before mixing to maintain texture.

How to Serve

A close-up view of a creamy dip served on a white plate with a light brown rim, placed on a white marbled surface. The dip is thick and chunky, showing visible layers of black beans, yellow corn, diced red onions, and red bell peppers mixed with a creamy, orange-colored base. It is sprinkled with chopped green herbs on top, adding freshness and color contrast. On one side of the plate, several yellow corn tortilla chips are slightly placed under the dip, showing texture with some darker spots and edges. The light softly highlights the natural textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, you can substitute about 2.5 cups of shredded rotisserie chicken for the cooked chicken breasts to save time without sacrificing flavor.

Is this salad good for meal prep?

Absolutely! This Southwestern Chicken Salad keeps well in the refrigerator for several days, making it a great option for healthy meal prep lunches or dinners.