Southwestern Chicken Salad Recipe
A flavorful Southwestern Chicken Salad combining tender shredded chicken with a creamy, zesty Greek yogurt dressing, black beans, corn, and fresh vegetables. Perfect as a light lunch or dinner, this salad can be served on toast, with chips, or in a tortilla for a quick, healthy meal bursting with Southwest-inspired spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling
- Cuisine: Southwestern
- Diet: Low Fat
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
- 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
Instructions
- Cook the Chicken: Add chicken breasts to a medium pot, 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 until the chicken reaches an internal temperature of 165°F.
- 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 mix on low speed in the stand mixer until shredded quickly and evenly.
- Prepare the Dressing: In a large bowl, whisk together Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, salt, pepper, and cayenne pepper if using, until smooth and well combined.
- Combine Salad: Add the shredded chicken, black beans, diced red bell pepper, corn, red onion, and chopped cilantro to the dressing. Stir until all ingredients are evenly incorporated. Taste and adjust seasoning with more salt, pepper, or cayenne as needed.
- Chill and Serve: Place the salad in the refrigerator until fully chilled and the flavors meld, about 30 minutes. Serve on whole wheat toast, with tortilla chips, on rice cakes, or wrapped in a tortilla for a delicious meal.
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 can be used if preferred.
- Adjust the amount of cayenne pepper based on your spice tolerance.
- This salad is great for meal prep and keeps well refrigerated for up to 3 days.
Keywords: Southwestern Chicken Salad, Chicken Salad, Healthy Chicken Recipes, Greek Yogurt Dressing, Black Beans, Corn Salad, Easy Lunch, Low Fat Dinner
Find it online: https://deliciousdishspot.com/southwestern-chicken-salad-recipe/
