Southwestern Chicken Salad Recipe
Introduction
This Southwestern Chicken Salad is a vibrant and flavorful dish perfect for a quick lunch or light dinner. Tender shredded chicken mixed with bold spices, creamy yogurt, and fresh veggies brings a tasty twist to a classic salad.
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
- 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
- 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 the pot, reduce heat to low, and simmer for 15–20 minutes until the chicken reaches an internal temperature of 165°F.
- Step 2: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer and shred it. You can also shred using two forks, but the mixer method is quicker.
- Step 3: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, and a pinch of cayenne if using. Add the shredded chicken, black beans, red bell pepper, corn, red onion, and cilantro. Stir until everything is well combined. Taste and adjust salt, pepper, and cayenne as desired.
- Step 4: Refrigerate the salad until chilled and the flavors have melded, about 1 hour. Serve on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla. Enjoy!
Tips & Variations
- For extra smoky flavor, try adding a dash of chipotle powder or swap smoked paprika for regular paprika if unavailable.
- Use rotisserie chicken for a quicker preparation if short on time.
- Add diced avocado for creaminess and extra nutrients.
- Fire-roasted corn adds a nice charred depth, but fresh or frozen corn works well too.
Storage
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It can be enjoyed cold or at room temperature, but avoid freezing as the yogurt-based dressing may separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad tastes even better after resting in the fridge for at least an hour to let the flavors meld. It can be prepared up to 3 days in advance.
What can I serve this salad with?
It’s versatile! Serve it on whole wheat toast, in a tortilla wrap, on rice cakes, or alongside tortilla chips for a satisfying meal or snack.
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Southwestern Chicken Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Southwestern Chicken Salad is a flavorful, protein-packed dish featuring shredded poached chicken breast mixed with a zesty yogurt-lime dressing and Southwestern spices. Combined with black beans, fire-roasted corn, bell peppers, red onion, and fresh cilantro, it makes a vibrant and satisfying meal perfect for sandwiches, wraps, or as a standalone salad.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast
- Kosher salt & black pepper, to taste
Dressing & Spices
- 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)
Add-ins
- 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. Add enough water to cover the chicken by at least 1 inch. Bring the water to a boil, then cover with a lid, reduce the heat to low, and let simmer for 15-20 minutes until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked.
- Shred the Chicken: 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 two forks or by mixing on low speed with the stand mixer until it is finely shredded.
- Prepare the Dressing & Mix Salad: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and cayenne pepper if using. Add the shredded chicken along with black beans, diced red bell pepper, corn, diced red onion, and chopped cilantro. Stir everything well until fully combined. Taste and adjust seasoning as needed.
- Chill and Serve: Place the Southwestern Chicken Salad in the refrigerator until chilled and the flavors have melded together, about 30 minutes. Serve on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla. Enjoy this refreshing and hearty salad!
Notes
- To speed up shredding, a stand mixer is highly recommended but two forks work fine.
- Fire-roasted corn adds a smoky depth, but regular corn works as well.
- Adjust cayenne pepper to your desired spice level or omit if sensitive to heat.
- This chicken salad keeps well in the fridge for up to 3 days.
- Serve chilled for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
Keywords: Southwestern Chicken Salad, shredded chicken salad, Greek yogurt chicken salad, healthy chicken salad, easy chicken salad, low carb chicken salad, fire-roasted corn, black bean salad
