Southwestern Chicken Salad Recipe

Introduction

This Southwestern Chicken Salad is a vibrant and flavorful dish that’s both healthy and satisfying. Made with shredded chicken, black beans, corn, and a zesty yogurt dressing, it’s perfect for a quick lunch or light dinner. Enjoy it on toast, in a tortilla, or with chips for a delicious 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 (fire-roasted preferred)
• ¼ cup finely diced red onion
• ¼ cup chopped cilantro

Instructions

1. Step 1: Place 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.
2. Step 2: Once boiling, cover with a lid, reduce heat to low, and let simmer for 15-20 minutes until the chicken reaches an internal temperature of 165°F.
3. Step 3: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer and shred it. You can also use two forks if you don’t have a mixer.
4. Step 4: In another large bowl, whisk together Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, salt, pepper, and cayenne (if using) until combined.
5. Step 5: Add the shredded chicken, black beans, diced red bell pepper, corn, red onion, and cilantro to the yogurt mixture. Stir everything together until well combined.
6. Step 6: Refrigerate the chicken salad until chilled and the flavors meld, about 30 minutes. Serve on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla. Enjoy!

Tips & Variations

• For extra smoky flavor, use fire-roasted corn as suggested, or grill fresh corn before adding.
• Add diced avocado or a handful of chopped green onions for more texture and taste.
• Use light Greek yogurt to reduce calories, but full-fat offers creamier richness.
• Swap chicken breast for cooked rotisserie chicken for a quicker version.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, and enjoy cold or at room temperature. Avoid freezing, as the yogurt dressing may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, making it a few hours or even a day ahead allows the flavors to deepen. Just keep it refrigerated and stir well before serving.

What can I serve with Southwestern Chicken Salad?

This salad pairs wonderfully with tortilla chips, whole wheat toast, rice cakes, or wrapped in a soft tortilla for an easy meal. It also works well as a topping for greens or avocado halves.