Southwestern Chicken Salad Recipe

Introduction

This Southwestern Chicken Salad is a flavorful, refreshing dish perfect for a quick lunch or light dinner. It combines tender shredded chicken with zesty spices and fresh veggies for a colorful, satisfying meal.

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 (preferably fire-roasted)
• ¼ cup finely diced red onion
• ¼ cup chopped cilantro

Instructions

1. 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 heat to low, and simmer for 15-20 minutes until the internal temperature reaches 165°F (74°C).
2. 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 the chicken if you don’t have a mixer.
3. Step 3: In another large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, salt, pepper, and 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 seasonings if needed.
4. Step 4: Refrigerate the chicken salad until chilled and flavors meld, at least 30 minutes. Serve on whole wheat toast, with tortilla chips, on a rice cake, or in a tortilla. Enjoy!

Tips & Variations

• Use fire-roasted corn for a smoky flavor, or fresh corn for a sweeter bite.
• Substitute cooked rotisserie chicken for an even quicker version.
• Add diced avocado or shredded cheddar cheese for extra creaminess.
• If you prefer a spicier salad, increase the cayenne or add a dash of hot sauce.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed chilled, and you can reheat slightly if preferred, though it’s often served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad tastes great when made ahead. Preparing it a few hours or the day before helps the flavors meld together beautifully.

Can I use canned chicken or other types of cooked chicken?

Absolutely. Canned chicken or leftover rotisserie chicken can be used to save time, just make sure to drain any excess liquid before mixing.

Southwestern Chicken Salad Recipe

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★★★★★

4.7 from 82 reviews

This Southwestern Chicken Salad is a vibrant and flavorful dish featuring tender shredded chicken combined with creamy Greek yogurt and a blend of southwestern spices. Enhanced with black beans, fire-roasted corn, and crisp vegetables, it’s perfect served on toast, with chips, or as a wrap filling. This fresh and protein-packed salad is both nutritious and easy to prepare, making it an ideal lunch or light dinner option.

• Author: Mila
• 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 1x2x3x

Chicken

• 1 lb boneless, skinless chicken breast
• Kosher salt & black pepper, to taste

Dressing & Seasoning

• 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)

Mix-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

1. Cook the Chicken: Place the chicken breasts in a medium pot and season with kosher salt and black pepper. Cover the chicken with at least 1 inch of water and bring to a boil. Once boiling, cover with a lid, reduce the heat to low, and simmer for 15-20 minutes, or until the internal temperature reaches 165°F (75°C), depending on the thickness of the chicken.
2. Shred the Chicken: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken using the mixer on low speed or with two forks until finely shredded. This method is quicker and yields evenly shredded chicken.
3. Prepare the Dressing and Combine: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, salt, black pepper, and optional cayenne until smooth and well combined. Add the shredded chicken, black beans, red bell pepper, fire-roasted corn, red onion, and cilantro to the dressing. Stir everything together thoroughly. Taste and adjust seasoning as needed.
4. Chill and Serve: Refrigerate the chicken salad until well 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 this fresh and flavorful Southwestern Chicken Salad!

Notes

• Cooking time for chicken may vary depending on the breast thickness; use a meat thermometer for perfect doneness.
• Fire-roasted corn adds a smoky depth but regular corn can be used as a substitute.
• Adjust cayenne pepper to control the heat level according to your preference.
• This salad can be prepared ahead and stored in the refrigerator for up to 3 days.
• For a lighter option, use non-fat Greek yogurt instead of full-fat.

Keywords: Southwestern chicken salad, shredded chicken salad, healthy chicken salad, Greek yogurt chicken salad, spicy chicken salad, black bean chicken salad, fire-roasted corn salad