Southwestern Chicken Salad Recipe
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.
- 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 & 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
- 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.
- 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.
- 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.
- 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
Find it online: https://chefmilacook.com/southwestern-chicken-salad-recipe/
