Southwestern chicken salad is the flavorful, high-protein answer to boring weeknight dinners. Packed with shredded chicken, Greek yogurt, black beans, fire-roasted corn, and a zesty spice blend, this salad is anything but ordinary. It’s quick to prep, customizable, and perfect for wraps, bowls, or just scooping up with tortilla chips. Whether you’re meal prepping for the week or whipping up a fast dinner before soccer practice, this chicken salad brings bold southwestern flair to your table without the fuss.
Table of Contents
Why You’ll Love This Recipe
- Ready in under 35 minutes – great for busy weeknights
- Protein-packed – keeps you full and fueled
- Fresh, bold flavors – lime, cumin, chili, and smoked paprika
- Perfect for meal prep – stays fresh in the fridge
- Versatile – serve in wraps, salads, bowls, or on toast
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- Salt and black pepper to taste
For the Salad:
- 1 cup full-fat Greek yogurt or skyr
- 2 tbsp fresh lime juice
- ¾ tsp ground cumin
- ¾ tsp chili powder
- ¾ tsp smoked paprika
- Salt and black pepper to taste
- Optional: cayenne pepper, to taste
- ¾ cup black beans, rinsed and drained
- ½ cup diced red bell pepper
- ½ cup corn kernels (fire-roasted, if possible)
- ¼ cup chopped red onion
- ¼ cup chopped cilantro
Instructions
- Poach the Chicken
Place chicken breasts in a pot with water to cover. Add salt and pepper. Bring to a boil, then cover and simmer for 15–20 minutes until cooked through (165°F internal temp). Let rest, then shred with two forks or a mixer. - Make the Yogurt Dressing
In a large bowl, whisk Greek yogurt, lime juice, cumin, chili powder, smoked paprika, salt, black pepper, and cayenne (if using) until smooth. - Combine Ingredients
Add shredded chicken, black beans, bell pepper, corn, red onion, and cilantro to the bowl. Mix well until evenly coated. - Chill and Serve
Refrigerate for at least 30 minutes before serving. Serve in wraps, over greens, or with tortilla chips.
Recipe Details
- Prep Time: 10–15 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–35 minutes
- Servings: 4
- Difficulty: Easy
Nutrition Facts (Per Serving – Approximate)
- Calories: 170–190
- Protein: 20–22g
- Carbs: 12–15g
- Fat: 5–7g
- Fiber: 4g
- Sugar: 3g
Tips & Variations
- Use rotisserie chicken for a shortcut
- Swap Greek yogurt with sour cream or mashed avocado
- Substitute black beans with pinto, kidney, or chickpeas
- Try poblano peppers for a smoky kick
- Add crunch with tortilla strips or pumpkin seeds
- Spice it up with hot sauce or jalapeños
FAQs
Can I make this salad ahead of time?
Yes! It lasts up to 4 days in the fridge and tastes better as it sits.
What’s the best way to shred chicken quickly?
Use a stand mixer or hand mixer for fast, even shredding.
Can I freeze this salad?
It’s best fresh. Freezing affects the texture of yogurt and veggies.
Quick Southwestern Chicken Salad
Equipment
- – Medium pot
- – Mixing bowls
- – Forks or stand mixer
Ingredients
- **For the Chicken:**
- – 1 lb boneless skinless chicken breasts
- – Salt and black pepper
- **For the Salad:**
- – 1 cup full-fat Greek yogurt or skyr
- – 2 tbsp fresh lime juice
- – ¾ tsp ground cumin
- – ¾ tsp chili powder
- – ¾ tsp smoked paprika
- – Salt and pepper to taste
- – Optional: cayenne pepper
- – ¾ cup black beans
- – ½ cup diced red bell pepper
- – ½ cup corn kernels
- – ¼ cup chopped red onion
- – ¼ cup chopped cilantro
Instructions
- Poach chicken in seasoned water until cooked through (165°F). Let cool and shred.
- In a large bowl, whisk yogurt, lime juice, and spices.
- Add chicken, beans, veggies, and cilantro. Mix well.
- Chill for 30 minutes before serving. Serve as desired.
Notes
– Adjust seasoning after chilling
– Use rotisserie chicken to save time
Conclusion
This Southwestern chicken salad is the perfect balance of bold flavor, lean protein, and refreshing crunch. Whether you’re eating healthy, meal prepping, or just want a break from bland salads, this dish delivers every time.