Southwestern Chicken Salad Recipe
Introduction
This Southwestern Chicken Salad is a flavorful and satisfying dish perfect for a quick lunch or light dinner. Packed with tender shredded chicken, black beans, corn, and a zesty yogurt-based dressing, it brings a fresh twist to classic chicken salad. It’s easy to prepare and versatile enough to enjoy in wraps, on toast, or with chips.
Ingredients
- 1 lb boneless, skinless chicken breast
- Kosher salt and 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
- 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
- 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.
- Step 2: Once boiling, cover the pot with a lid, reduce heat to low, and simmer for 15–20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
- Step 3: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken using the mixer or two forks.
- Step 4: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, cayenne (if using), salt, and pepper.
- Step 5: Add the shredded chicken, black beans, red bell pepper, corn, red onion, and cilantro to the yogurt mixture. Stir until all ingredients are evenly combined.
- Step 6: Refrigerate the 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
- For extra heat, add more cayenne pepper or a dash of hot sauce to the dressing.
- Use leftover rotisserie chicken to save time on cooking.
- Swap black beans for pinto or kidney beans if preferred.
- Add diced avocado just before serving for creaminess and richness.
- Serve over mixed greens for a fresh salad bowl option.
Storage
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It can be enjoyed cold or at room temperature but avoid reheating as the yogurt dressing tastes best chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, pre-cooked chicken such as rotisserie chicken works well and can save time. Just shred it and proceed with the recipe.
Is this salad suitable for meal prep?
Absolutely. It holds up nicely in the fridge for a few days, making it ideal for make-ahead lunches or dinners.
PrintSouthwestern Chicken Salad Recipe
A vibrant and flavorful Southwestern Chicken Salad featuring tender shredded chicken simmered to perfection and combined with creamy Greek yogurt, zesty lime, and a blend of bold spices. Packed with black beans, corn, and fresh vegetables, this versatile salad can be enjoyed on toast, with chips, or as a light meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten Free
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast
- Kosher salt, to taste
- 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, to taste
- Black pepper, to taste
- Cayenne pepper, optional and 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
- Cook the chicken: Place the chicken breasts into a medium pot and season with kosher salt and black pepper. Cover the chicken with at least an inch of water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot with a lid, reduce the heat to low, and simmer gently for 15-20 minutes, checking that the internal temperature reaches 165°F to ensure the chicken is cooked through.
- Shred the chicken: Transfer the cooked chicken breasts to a large bowl or the bowl of a stand mixer. Shred the chicken using two forks or by running the mixer on low speed until the chicken is finely shredded and fluffy.
- Prepare the dressing and combine: In another large bowl, whisk together the full-fat Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and optional cayenne pepper until smooth and combined. Add the shredded chicken, black beans, diced red bell pepper, corn, diced red onion, and chopped cilantro. Stir everything together thoroughly until the salad is evenly mixed.
- Chill and serve: Place the Southwestern Chicken Salad into the refrigerator for at least 30 minutes to let the flavors meld and to chill before serving. Enjoy the salad on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla for a delicious meal or snack.
Notes
- Use fire-roasted corn for a smoky flavor that complements the spices well.
- If you prefer a spicier salad, adjust the cayenne pepper to your taste or add a diced jalapeño.
- This salad keeps well in the refrigerator for 2-3 days and can be a great meal prep option.
- For a lighter version, Greek yogurt can be substituted with low-fat yogurt, though full-fat gives creamier texture and richer flavor.
- Serving suggestions include pairing it with leafy greens to turn it into a salad bowl or spreading it on crackers for appetizers.
Keywords: southwestern chicken salad, shredded chicken salad, greek yogurt chicken salad, black bean chicken salad, healthy chicken salad recipe
