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Southwestern Chicken Salad Recipe

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3.8 from 1 review

This Southwestern Chicken Salad is a vibrant, protein-packed dish perfect for a quick and flavorful meal. It features tender, simmered chicken breast shredded and combined with a zesty Greek yogurt dressing spiced with cumin, chili powder, smoked paprika, and lime juice. Mixed with black beans, fire-roasted corn, red bell pepper, red onion, and fresh cilantro, this salad offers a refreshing southwestern twist that’s versatile for wraps, toasts, or as a dip with tortilla chips.

Ingredients

Chicken and Seasoning

  • 1 lb boneless, skinless chicken breast
  • Kosher salt & black pepper, to taste

Dressing

  • 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 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

  1. Cook the Chicken: Place the chicken breasts in a medium pot and season them with kosher salt and black pepper. Add enough water to cover the chicken by at least one inch. Bring the water to a boil, then cover with a lid, reduce the heat to low, and let it simmer for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F, ensuring it is fully cooked.
  2. Shred the Chicken: Remove the cooked chicken from the pot and transfer it to a large bowl or the bowl of a stand mixer. Shred the chicken using the mixer on low speed or by pulling apart with two forks for a quicker, evenly shredded texture.
  3. Prepare the Dressing and Combine: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, salt, black pepper, and cayenne pepper if using. Add the shredded chicken along with black beans, diced red bell pepper, corn, red onion, and chopped cilantro. Stir thoroughly until all ingredients are well combined. Adjust seasoning to taste.
  4. Chill and Serve: Refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld and the salad to cool. Serve it chilled on whole wheat toast, with tortilla chips, atop a rice cake, or rolled in a tortilla. Enjoy your flavorful Southwestern Chicken Salad!

Notes

  • For extra smoky flavor, use fire-roasted corn as suggested in the recipe.
  • Adjust cayenne pepper based on your preferred spice level or omit for a milder version.
  • Shredding the chicken with a stand mixer is much faster and creates a uniform shred.
  • This salad makes great meal prep for lunches and can be stored in an airtight container in the refrigerator for up to 3 days.
  • If you prefer a lighter dressing, swap full-fat Greek yogurt with a low-fat version, keeping in mind it may be less creamy.

Find it online: http://bitezly.com/southwestern-chicken-salad-recipe-2/