Southwestern Chicken Salad Recipe

Introduction

This Southwestern Chicken Salad is a flavorful and healthy dish perfect for a quick lunch or light dinner. Packed with tender shredded chicken, zesty spices, and fresh veggies, it’s easy to prepare and satisfying to eat.

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 (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

1. Step 1: Place the chicken breasts in a medium pot and season with kosher salt and black pepper. Add enough water to cover the chicken by at least 1 inch. Bring to a boil, then cover, reduce the heat to low, and simmer for 15-20 minutes until the chicken reaches an internal temperature of 165°F.
2. Step 2: 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 the mixer or two forks until finely shredded.
3. Step 3: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, salt, pepper, and cayenne (if using). Add the shredded chicken, black beans, diced red bell pepper, corn, red onion, and chopped cilantro. Stir everything until well combined. Adjust seasoning to taste.
4. Step 4: Refrigerate the chicken salad until chilled and the flavors have melded, about 30 minutes. Serve on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla. Enjoy!

Tips & Variations

• Use fire-roasted corn for added smoky flavor, or substitute with fresh or frozen corn if preferred.
• Add diced avocado or a sprinkle of shredded cheese for extra creaminess.
• For a spicier kick, increase the cayenne or add chopped jalapeños.
• Replace Greek yogurt with sour cream for a different tangy taste.
• Cook the chicken in broth instead of water for richer flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed cold, but can be served at room temperature if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Yes, using rotisserie chicken is a convenient shortcut. Just shred the meat and proceed with mixing the salad as instructed.

Is this salad suitable for meal prepping?

Absolutely! This salad keeps well in the fridge and makes a great grab-and-go lunch or snack throughout the week.

Southwestern Chicken Salad Recipe

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★★★★★

4.8 from 726 reviews

This Southwestern Chicken Salad is a flavorful and refreshing dish that combines tender shredded chicken with a zesty yogurt-lime dressing and vibrant southwestern spices. Packed with black beans, corn, bell peppers, onions, and cilantro, it’s perfect for a light lunch, snack, or a tasty wrap filling. The salad is easy to prepare, featuring poached chicken for juicy, lean protein and a creamy yet healthy Greek yogurt-based sauce that brings a tangy kick with cumin, chili powder, and smoked paprika.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Southwestern
• Diet: Low Fat

Ingredients

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Chicken and Seasoning

• 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 (preferably fire-roasted)
• ¼ cup finely diced red onion
• ¼ cup chopped cilantro

Instructions

1. Poach the Chicken: Place the chicken breasts in a medium pot and season with kosher salt and black pepper. Cover with at least one inch of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low, and let the chicken simmer gently for 15-20 minutes, or until the internal temperature reaches 165°F for safe doneness.
2. 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 the mixer’s paddle attachment for a quicker method until finely shredded.
3. Prepare the Dressing and Combine: 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. Add the shredded chicken, black beans, diced red bell pepper, corn, red onion, and chopped cilantro to this bowl. Stir well to combine all ingredients evenly.
4. Chill and Serve: Place the chicken salad in the refrigerator to chill until cool and allow the flavors to meld, usually about 30 minutes. Serve the salad on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla for a tasty Southwestern-inspired meal.

Notes

• To save time, you can use store-bought rotisserie chicken shredded instead of poaching your own.
• Fire-roasted corn adds a nice smoky flavor, but regular corn works fine as well.
• Adjust cayenne pepper to your preferred spice level or omit for a milder salad.
• This salad can be prepared a day in advance for enhanced flavor and convenience.
• Serve as a sandwich filling, atop greens, or with chips for versatile meal options.

Keywords: Southwestern chicken salad, shredded chicken salad, Greek yogurt chicken salad, healthy chicken salad, black bean chicken salad, easy chicken recipes, light lunch salad