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
Scale
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
