Southwestern Chicken Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://victoriablair.com/southwestern-chicken-salad-recipe/
