Southwestern Chicken Salad Recipe
This vibrant Southwestern Chicken Salad features tender shredded chicken tossed in a zesty, spiced Greek yogurt dressing with black beans, corn, bell pepper, red onion, and fresh cilantro. Perfect as a light lunch or snack, it combines smoky, tangy, and slightly spicy flavors with wholesome ingredients.
- 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
Scale
Chicken
- 1 lb boneless, skinless chicken breast
- Kosher salt & black pepper, to taste
Dressing & 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 1 inch of water and bring to a boil. Once boiling, cover the pot, reduce heat to low, and let simmer for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Shred the Chicken: Transfer the cooked chicken to a large bowl or a stand mixer bowl. Shred the chicken using two forks or the mixer’s paddle attachment until finely pulled apart.
- Prepare the Dressing and Mix: In another 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, black beans, diced red bell pepper, corn, red onion, and chopped cilantro to the bowl. Stir everything together until fully combined. Taste and adjust seasoning as needed.
- Chill and Serve: Refrigerate the chicken salad until well chilled and the flavors have melded, about 30 minutes to 1 hour. Serve on whole wheat toast, tortilla chips, rice cakes, or wrapped in a tortilla for a flavorful meal or snack.
Notes
- Poaching chicken keeps it tender and moist without added fat.
- Using fire-roasted corn adds a smoky depth to the salad.
- Adjust cayenne pepper to control heat level.
- This salad can be made a day ahead for even better flavor.
- Serve chilled for best taste and texture.
Keywords: Southwestern Chicken Salad, shredded chicken salad, Greek yogurt chicken salad, black bean salad, healthy chicken salad
Find it online: https://nayabaker.com/southwestern-chicken-salad-recipe/
