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
Scale
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
