Description
A refreshing and flavorful Southwestern Chicken Salad featuring tender shredded chicken mixed with creamy Greek yogurt, lime juice, and bold spices, complemented by black beans, corn, and fresh vegetables. Perfect for a light lunch or dinner served on toast, tortillas, or with chips.
Ingredients
Units
Scale
Chicken
- 1 lb boneless, skinless chicken breast
- kosher salt to taste
- black pepper to taste
Salad Dressing & Mix-ins
- 1 cup full-fat plain Greek yogurt or skyr
- 2 tbsp lime juice
- 3/4 tsp ground cumin
- 3/4 tsp chili powder
- 3/4 tsp smoked paprika
- kosher salt to taste
- black pepper to taste
- cayenne pepper optional, to taste
- 3/4 cup black beans
- 1/2 cup finely diced red bell pepper
- 1/2 cup corn (preferably fire-roasted)
- 1/4 cup finely diced red onion
- 1/4 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. Once boiling, cover with a lid, reduce heat to low, and let simmer for 20 minutes until the internal temperature reaches 165°F.
- Shred the Chicken: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken thoroughly using two forks or the stand mixer for faster shredding.
- 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 well combined.
- Mix in Ingredients: Add the shredded chicken, black beans, diced red bell pepper, corn, diced red onion, and chopped cilantro to the dressing. Stir everything together until evenly mixed. Taste and adjust seasonings as needed.
- Chill and Serve: Place the chicken salad in the fridge to cool for at least 30 minutes to let flavors meld. Serve chilled on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla. Enjoy!
Notes
- Use fire-roasted corn for a smoky flavor, but fresh or frozen corn works well too.
- To make this recipe spicier, add more cayenne or a dash of hot sauce.
- You can substitute Greek yogurt with low-fat yogurt for a lighter version.
- Leftovers keep well in the refrigerator for up to 3 days.
- For a gluten-free meal, serve with rice cakes or tortillas labeled gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
