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Southwestern Chicken Salad Recipe

Southwestern Chicken Salad Recipe
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★★★★★

5 from 17 reviews

A flavorful and creamy Southwestern Chicken Salad featuring shredded poached chicken breast mixed with a zesty spiced Greek yogurt dressing, black beans, corn, and fresh vegetables. Perfect as a light lunch or snack served on toast, in a tortilla, or with chips.

Ingredients

Scale

Chicken

  • 1 lb boneless, skinless chicken breast
  • Kosher salt & black pepper, to taste
  • Water, enough to cover chicken in pot

Dressing and Salad Mix

  • 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 and to taste

Additional Ingredients

  • ¾ cup black beans, 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 cilantro

Instructions

  1. Poach the Chicken: Place the chicken breasts in a medium pot and season generously with kosher salt and black pepper. Add enough water to cover the chicken by at least 1 inch. Bring to a boil over medium-high heat, then cover with a lid, reduce the heat to low, and simmer gently for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  2. Shred the Chicken: Remove the cooked chicken breasts from the pot and transfer them to a large bowl or the bowl of a stand mixer. Shred the chicken using two forks or by using the paddle attachment on the mixer for quick and even shredding.
  3. Prepare the Dressing and Mix Salad: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, salt, pepper, and cayenne (if using) until smooth and well combined. Add the shredded chicken, black beans, diced red bell pepper, corn, red onion, and chopped cilantro to the bowl. Stir everything together thoroughly and taste, adjusting salt, pepper, and cayenne as desired.
  4. Chill and Serve: Cover the chicken salad and refrigerate it for at least 30 minutes to allow the flavors to meld and the salad to chill. Serve the Southwestern Chicken Salad on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla. Enjoy your fresh and vibrant meal!

Notes

  • For best texture, use full-fat Greek yogurt or skyr to create a creamy dressing.
  • Fire-roasted corn adds a nice smoky flavor, but regular corn works fine as well.
  • Adjust cayenne pepper based on your preferred spice level or omit for a milder salad.
  • This chicken salad can be made ahead and stored in the refrigerator for up to 3 days.
  • To make it lower in fat, substitute Greek yogurt with a low-fat or non-fat version.

Nutrition

Keywords: Southwestern chicken salad, shredded chicken salad, Greek yogurt chicken salad, healthy chicken salad, black bean chicken salad

Find it online: https://bitesizedbenny.com/southwestern-chicken-salad-recipe/