Southwestern Chicken Salad Recipe
This vibrant Southwestern Chicken Salad combines tender shredded chicken with creamy Greek yogurt, zesty lime juice, and a smoky blend of spices. Mixed with black beans, corn, red bell pepper, red onion, and fresh cilantro, it offers a flavorful and healthy meal perfect for lunch or a light dinner. Ready in just 30 minutes, it’s easy to prepare and serves four.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Low Fat
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast
- Kosher salt & black pepper, to taste
Dressing and Seasoning
- 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 (canned, drained and rinsed)
- ½ cup finely diced red bell pepper
- ½ cup corn (preferably fire-roasted)
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro
Instructions
- Cook the Chicken: Place the chicken breasts in a medium pot, season them with kosher salt and black pepper, and cover with at least 1 inch of water. Bring the water to a boil, then cover the pot, reduce the heat to low, and let the chicken simmer for 15-20 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Shred the Chicken: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken using two forks or by using the stand mixer on low speed for a quick shredding method. Set aside.
- Prepare the Dressing and Combine: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and optional cayenne pepper until well combined. Add the shredded chicken along with black beans, diced red bell pepper, corn, red onion, and chopped cilantro. Stir everything together thoroughly. Taste and adjust seasoning as needed.
- Chill and Serve: Refrigerate the chicken salad until cooled and the flavors have melded, about 15-30 minutes. Serve the Southwestern Chicken Salad on whole wheat toast, with tortilla chips, on rice cakes, or wrapped in a tortilla. Enjoy your fresh and flavorful meal!
Notes
- For extra flavor, consider using fire-roasted corn to add a smoky element to the salad.
- You can substitute cooked rotisserie chicken to save time if desired.
- This salad can be made a day ahead to deepen the flavors.
- Serve with tortilla chips or as a sandwich filling for versatile options.
- Adjust the cayenne pepper according to your preferred spice level.
Find it online: https://bitezly.com/southwestern-chicken-salad-recipe/
