Southwestern Chicken Salad Recipe
Introduction
Southwestern Chicken Salad is a vibrant and flavorful dish perfect for a light lunch or dinner. Packed with tender shredded chicken, black beans, corn, and bold spices, it offers a delightful combination of creamy and zesty flavors that will brighten up any 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, additional)
- 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
- 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 the pot with a lid, reduce the heat to low, and simmer for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Step 2: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken using the mixer or two forks until finely shredded.
- 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, diced red bell pepper, corn, red onion, and cilantro. Stir everything together until well combined. Taste and adjust seasoning as needed.
- 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 in a tortilla. Enjoy!
Tips & Variations
- Use fire-roasted corn for a smoky depth of flavor or fresh corn for a sweeter taste.
- For added crunch, sprinkle toasted pepitas or chopped nuts on top before serving.
- Swap Greek yogurt for mayonnaise if you prefer a richer, creamier texture.
- Add diced avocado right before serving for a creamy and fresh contrast.
- Use canned chicken in a pinch, but fresh cooked chicken will give the best texture and flavor.
Storage
Store the Southwestern Chicken Salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled. If the salad thickens while chilled, stir in a little lime juice or water to loosen before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use grilled chicken instead of boiled chicken?
Yes, grilled chicken adds a nice smoky flavor and works well in this salad. Just shred it after cooling.
Is this salad gluten-free?
The salad itself is naturally gluten-free. Just be sure to serve it with gluten-free bread, chips, or tortillas to keep the meal gluten-free.
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Southwestern Chicken Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Southwestern Chicken Salad is a flavorful, protein-packed dish combining tender shredded chicken with a zesty yogurt-lime dressing, black beans, corn, and fresh vegetables. Perfect as a light lunch or dinner, it’s served chilled and can be enjoyed on toast, tortilla chips, rice cakes, or wrapped in a tortilla.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast
- Kosher salt, to taste
- Black pepper, to taste
Dressing and 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, to taste
- Black pepper, to taste
- Cayenne pepper (optional, to taste)
Salad 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. Heat the pot over medium-high heat until water reaches a boil. Then cover with a lid, reduce heat to low, and simmer gently for 15-20 minutes or until the chicken’s internal temperature reaches 165°F (74°C). Cooking time varies depending on thickness.
- Shred the chicken: Remove the cooked chicken breasts from the pot and transfer them to a large bowl or the bowl of a stand mixer. Shred the chicken using two forks or the stand mixer’s paddle attachment for about 1-2 minutes until finely shredded.
- Prepare the dressing and combine: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and optional cayenne pepper until smooth. Add the shredded chicken, black beans, diced red bell pepper, corn, red onion, and chopped cilantro. Stir everything until well combined. Taste and adjust seasoning as needed.
- Chill and serve: Refrigerate the Southwestern Chicken Salad for at least 30 minutes to allow the flavors to meld and the salad to cool. Serve chilled on whole wheat toast, with tortilla chips, on a rice cake, or wrapped inside a tortilla. Enjoy!
Notes
- Using a stand mixer to shred chicken saves time and effort but two forks work perfectly fine.
- Fire-roasted corn adds a smoky flavor, but regular corn can be used as well.
- Adjust the cayenne pepper amount or omit it to control the heat level as desired.
- For a lighter version, substitute Greek yogurt with non-fat yogurt.
- Leftovers keep well covered in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
Keywords: Southwestern chicken salad, shredded chicken salad, healthy chicken salad, Greek yogurt chicken salad, black bean chicken salad, easy chicken recipes
