Description

This Southwestern Chicken Salad is a quick, flavorful, and healthy dish perfect for a light lunch or side. Tender shredded chicken breast is combined with a creamy Greek yogurt dressing infused with lime and southwestern spices, mixed with black beans, corn, red bell pepper, red onion, and cilantro for a refreshing and satisfying salad that pairs wonderfully with chips, toast, or wraps.

Ingredients

Chicken

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 powder (optional, to taste)

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

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Instructions

Cook the Chicken: Place the chicken breasts in 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 the heat to low, and let simmer for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C).
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 the mixer on low speed until it reaches a fine, shredded texture.
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 powder until smooth and well combined. Add the shredded chicken, black beans, diced red bell pepper, corn, red onion, and chopped cilantro. Stir everything together until evenly mixed. Taste and adjust seasoning as needed.
Chill and Serve: Place the chicken salad in the refrigerator to chill for at least 15-20 minutes, allowing the flavors to meld. Serve chilled on whole wheat toast, with tortilla chips, on a rice cake, or inside a tortilla as preferred. Enjoy!

Notes

You can prepare the chicken in advance and store it in the refrigerator for up to 3 days.
For a spicier kick, increase the cayenne powder or add some chopped jalapeño.
Fire-roasted corn adds a nice smoky flavor but regular corn works fine as well.
Use low-fat or fat-free Greek yogurt if desired, though full-fat provides creaminess and richer flavor.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.