Description
This Southwestern Chicken Salad is a vibrant and flavorful dish featuring shredded chicken, black beans, corn, and bell peppers tossed in a creamy Greek yogurt dressing with Mexican-inspired spices. Perfect for a healthy lunch or meal prep.
Ingredients
Scale
- 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 fire-roasted preferred
- ¼ cup finely diced red onion
- ¼ cup chopped cilantro
Instructions
- Add 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 simmer for 15-20 minutes until chicken reaches 165°F.
- Transfer cooked chicken to a large bowl or stand mixer bowl and shred using a mixer or two forks.
- In another large bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, smoked paprika, salt, pepper, and cayenne if using.
- Add shredded chicken, black beans, red bell pepper, corn, red onion, and cilantro to yogurt mixture. Stir until combined.
- Refrigerate until chilled and flavors meld. Serve on toast, with tortilla chips, rice cakes, or in tortillas.
Notes
- Using a stand mixer to shred chicken saves time
- Adjust cayenne for desired heat level
- This salad holds well for meal prep up to 3 days
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: No cook after boiling
- Cuisine: American Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 231 kcal
- Sugar: 4g
- Sodium: 201mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0.02g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 75mg