Southwestern Chicken Salad Recipe
A flavorful and healthy Southwestern Chicken Salad featuring tender shredded chicken mixed with a zesty yogurt-lime dressing, black beans, fire-roasted corn, and fresh vegetables. Perfect for a light lunch or snack served with tortilla chips, whole wheat toast, or as a filling for a tortilla wrap.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern American
- Diet: Low Fat
Ingredients
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, rinsed and drained
- 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: Add the chicken breasts to a medium pot and season with kosher salt and black pepper. Cover with at least 1 inch of water and bring to a boil over medium-high heat. Once boiling, cover with a lid, reduce heat to low, and simmer for 15-20 minutes, or until the internal temperature reaches 165°F (75°C), indicating the chicken 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 on low speed with the stand mixer until finely shredded to your liking.
- Prepare the Dressing: 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) until smooth and well combined.
- Mix the Salad: Add the shredded chicken, black beans, diced red bell pepper, corn, red onion, and chopped cilantro to the dressing bowl. Stir well until all ingredients are evenly combined. Taste and adjust seasoning with additional salt, pepper, or cayenne as desired.
- Chill and Serve: Place the chicken salad in the refrigerator for at least 20-30 minutes to cool and allow the flavors to meld together. Serve chilled on whole wheat toast, with tortilla chips, on a rice cake, or wrapped inside a tortilla. Enjoy!
Notes
- Use fire-roasted corn for a smoky flavor, but fresh or frozen corn works well too.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder salad.
- Leftover chicken can be substituted with rotisserie chicken for a quicker preparation.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower-fat version, use low-fat Greek yogurt instead of full-fat.
Find it online: https://dishesbydaisy.com/southwestern-chicken-salad-recipe/
