Southwestern Chicken Salad Recipe
A vibrant and protein-packed Southwestern Chicken Salad made with tender shredded chicken, black beans, corn, and a creamy yogurt-lime dressing infused with smoky spices. Perfect for a refreshing lunch or light dinner served on toast, tortilla chips, or tortillas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten Free
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast
- kosher salt & black pepper to taste
Dressing and 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 optional, to taste
Vegetables and Beans
- 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
- Cook the Chicken: Place chicken breasts in a medium pot and season with kosher salt and black pepper. Add enough water to cover the chicken by 1 inch. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
- Shred the Chicken: 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 fine and uniform.
- Prepare the Dressing: In a separate large bowl, whisk together the greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and cayenne if using until smooth and well combined.
- Combine Ingredients: Add the shredded chicken, black beans, diced red bell pepper, corn, red onion, and chopped cilantro into the bowl with the dressing. Stir thoroughly to combine all ingredients evenly. Taste the salad and adjust seasoning with more salt, pepper, or cayenne as desired.
- Chill and Serve: Refrigerate the chicken salad until cool and the flavors meld, about 30 minutes. Serve on whole wheat toast, tortilla chips, rice cakes, or wrapped in a tortilla for a delicious and satisfying meal.
Notes
- Use fire-roasted corn for a smoky depth of flavor in the salad.
- If using canned black beans, rinse and drain thoroughly before adding.
- Adjust cayenne pepper according to your preferred spice level or omit for mild flavor.
- The salad can be prepared ahead and stored in the refrigerator for up to 3 days.
- Serve with tortilla chips or over a bed of greens for a versatile meal option.
Find it online: https://cravedishes.com/southwestern-chicken-salad-recipe/
