Southwestern Chicken Salad Recipe
Introduction
This Southwestern Chicken Salad is a flavorful and creamy dish perfect for a quick lunch or light dinner. Packed with tender shredded chicken, black beans, and vibrant spices, it offers a satisfying blend of smoky and tangy notes.
Ingredients
- 1 lb boneless, skinless chicken breast
- Kosher salt & black pepper (to taste)
- 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
- Cayenne (optional, to taste)
- 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
- Step 1: 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 simmer for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Step 2: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken using the mixer or two forks, whichever you prefer.
- Step 3: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Add the shredded chicken, black beans, red bell pepper, corn, red onion, and cilantro. Stir everything until well combined. Taste and adjust salt, pepper, and cayenne as desired.
- Step 4: Refrigerate the chicken salad until chilled and the flavors have melded together. Serve on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla. Enjoy!
Tips & Variations
- For extra smoky flavor, try using fire-roasted corn and a dash of chipotle powder instead of cayenne.
- If you prefer a creamier salad, add a little more Greek yogurt or a splash of sour cream.
- To make it vegetarian, substitute the chicken with grilled or roasted cauliflower florets.
- Add diced avocado or a sprinkle of shredded cheese for added richness.
Storage
Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It can be enjoyed cold or at room temperature but avoid reheating as the yogurt base may separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken for this salad?
Yes, you can use pre-cooked or rotisserie chicken to save time. Just shred it and proceed with the recipe as directed.
Is this salad suitable for meal prep?
Absolutely! It stores well in the fridge and is great for make-ahead lunches or quick meals throughout the week.
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Southwestern Chicken Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A flavorful and healthy Southwestern Chicken Salad featuring shredded poached chicken breast mixed with a zesty Greek yogurt dressing, black beans, corn, and fresh vegetables. Perfect as a light meal served on toast, tortilla chips, or in a wrap.
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 (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
- Poach the Chicken: Place the chicken breasts in a medium pot, seasoning them with kosher salt and black pepper. Cover the chicken with at least one inch of water, then bring to a boil. Once boiling, reduce heat to low, cover with a lid, and let simmer for 15-20 minutes until the internal temperature reaches 165°F (74°C).
- Shred the Chicken: Transfer the cooked chicken to a large bowl or a stand mixer bowl. Shred the chicken using two forks or with the paddle attachment of the mixer on low speed for a quick shred.
- Prepare the Dressing and Combine: In another large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, salt, pepper, and optional cayenne until smooth and evenly blended. Add the shredded chicken, black beans, red bell pepper, corn, red onion, and cilantro. Stir thoroughly to combine all ingredients and coat them with the dressing. Adjust seasoning with more salt, pepper, or cayenne to taste.
- Chill and Serve: Refrigerate the chicken salad until it has cooled and the flavors have melded together, at least 30 minutes. Serve chilled on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla. Enjoy!
Notes
- Using fire-roasted corn adds a smoky flavor to the salad, but you can substitute with regular frozen or fresh corn if preferred.
- For a spicier kick, increase the cayenne pepper or add diced jalapeños.
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- To keep this recipe gluten-free, serve with corn tortilla chips or gluten-free bread.
- Greek yogurt adds creaminess while keeping the salad healthy and high in protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern American
Keywords: Southwestern chicken salad, shredded chicken salad, healthy chicken salad, greek yogurt chicken salad, black bean chicken salad
