Name: Southwestern Chicken Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwestern
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 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

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Introduction

This Southwestern Chicken Salad is a fresh and flavorful dish perfect for a quick lunch or light dinner. Packed with tender shredded chicken, creamy Greek yogurt, and vibrant spices, it brings a tasty twist to a classic chicken salad.

A white bowl is filled with a creamy, chunky dip that has three main visible layers of texture: a creamy base with shredded chicken, black beans, yellow corn, and diced red bell peppers mixed in, creating a colorful and thick texture. The dip is topped with fresh green cilantro leaves scattered over the top for a touch of freshness. On the right side of the bowl, several triangular orange corn chips are neatly placed, adding a crunchy contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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 with a lid, reduce the heat to low, and let simmer for 15-20 minutes, or until the internal temperature reaches 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 use two forks to shred, but a stand mixer speeds up the process.
Step 3: In another large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, and smoked paprika. Add the shredded chicken along with black beans, red bell pepper, corn, red onion, and cilantro. Stir everything until well combined. Taste and adjust seasoning with salt, pepper, and cayenne if using.
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

For extra smoky flavor, use fire-roasted corn and consider adding a dash of chipotle powder.
Substitute black beans with pinto or kidney beans if preferred.
Add diced avocado or jalapeño for creaminess and a bit of heat.
Use leftover rotisserie chicken to save time on cooking.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold, and you can enjoy leftovers as a sandwich filling or topping for salad greens. Stir well before serving and avoid freezing, as the yogurt-based dressing may separate.

How to Serve

A white bowl holds a creamy dip mixed with black beans, corn kernels, small red bell pepper pieces, and finely chopped green herbs, giving it a speckled look of yellow, black, red, and green against the orange creamy base. The dip is garnished on top with fresh chopped green herbs. On the right side inside the bowl, several yellowish-orange triangular corn chips are placed, partially buried in the dip. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs will work well and add a bit more richness, though cooking time may vary slightly.

Is this salad good for meal prep?

Absolutely! It holds up well in the fridge for a few days, making it convenient for lunches or quick dinners throughout the week.