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Southwestern Chicken Salad with vibrant ingredients and creamy Greek yogurt dressing displayed with warm tones.
Chef

Southwestern Chicken Salad Recipes for Fresh and Flavorful Meals

This Southwestern Chicken Salad is a vibrant, protein-packed meal made creamy with Greek yogurt and flavored with Mexican-inspired spices, black beans, fire-roasted corn, and fresh veggies. Perfect for a healthy lunch or easy meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 231
Ingredients Method Notes

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

Method
 

  1. Add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1 inch of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low, and simmer for 15-20 minutes until chicken reaches an internal temperature of 165°F.
  2. Transfer the cooked chicken to a large bowl or stand mixer bowl and shred it using a mixer or two forks.
  3. In another large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and cayenne if using.
  4. Add the shredded chicken, black beans, diced red bell pepper, corn, red onion, and chopped cilantro to the yogurt mixture. Stir until thoroughly combined.
  5. Taste the salad and adjust seasoning with additional salt, pepper, or cayenne as desired.
  6. Place the chicken salad in the refrigerator to chill and allow the flavors to meld before serving.
  7. Serve on whole wheat toast, with tortilla chips, on rice cakes, or in a tortilla. Enjoy!

Notes

  • For best flavor, let the salad chill for at least 30 minutes before serving. Great for meal prep as it keeps well in the fridge for up to 3 days. Swap fire-roasted corn with fresh or frozen corn if needed.