Description
A flavorful and healthy Southwestern Chicken Salad featuring tender shredded chicken mixed with creamy Greek yogurt and vibrant southwestern spices. Packed with black beans, fire-roasted corn, bell pepper, onion, and fresh cilantro, this salad is perfect as a light meal or appetizer served on toast, tortilla chips, or tortillas.
Ingredients
Units
Scale
Chicken
- 1 lb boneless, skinless chicken breast
- kosher salt to taste
- black pepper to taste
Dressing and Salad Mix
- 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 and the chicken is fully cooked.
- Shred the chicken: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer and shred it quickly using the mixer or two forks for a manual option.
- Prepare the dressing: In another large bowl, whisk together the full-fat plain Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and optional cayenne pepper until combined.
- Combine the salad: Add the shredded chicken, black beans, diced red bell pepper, corn, diced red onion, and chopped cilantro into the bowl with the dressing. Stir everything together until evenly mixed. Taste and adjust seasoning with additional salt, pepper, or cayenne as desired.
- Chill and serve: Refrigerate the chicken salad until chilled and flavors have melded, approximately 30 minutes. Serve on whole wheat toast, tortilla chips, rice cakes, or in a tortilla wrap. Enjoy!
Notes
- Use fire-roasted corn for a smoky flavor enhancement.
- Greek yogurt provides creaminess and a tangy taste; skyr is a suitable alternative.
- To speed up shredding, use a stand mixer if available.
- Adjust cayenne pepper to control heat level according to preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
