Description
This Southwestern Chicken Salad is a flavorful and healthy dish featuring tender shredded chicken mixed with a zesty yogurt dressing, black beans, corn, and fresh vegetables. Perfect for a quick lunch or light dinner, it combines smoky spices with fresh lime and cilantro for a vibrant, satisfying meal that can be served on toast, tortilla chips, or as a wrap filling.
Ingredients
Chicken
- 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)
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
- Cook the Chicken: Place the chicken breasts in a medium pot and season generously with kosher salt and black pepper. Cover the chicken with at least an inch of water. Bring the water to a boil, then cover the pot with a lid, reduce the heat to low, and let it simmer for 15-20 minutes or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken from the pot and transfer it to a large bowl or the bowl of a stand mixer. Shred the chicken using two forks or the stand mixer’s paddle attachment, which makes the process faster and yields evenly shredded chicken.
- Prepare the Dressing and Combine: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, salt, black pepper, and cayenne if using. Add the shredded chicken, black beans, diced red bell pepper, corn, diced red onion, and chopped cilantro to the dressing. Stir everything thoroughly to combine all flavors. Taste the salad and adjust seasoning with more salt, pepper, or cayenne if needed.
- Chill and Serve: Transfer the salad to the refrigerator and chill until the flavors meld and it has cooled down, preferably for at least 30 minutes. Serve the Southwestern Chicken Salad on whole wheat toast, with tortilla chips, rice cakes, or wrapped in a tortilla for a refreshing and satisfying meal.
Notes
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Fire-roasted corn adds a smoky depth but regular corn works well too.
- The salad can be stored in an airtight container in the fridge for up to 3 days.
- For a spicier kick, increase the cayenne pepper according to taste.
- This salad is great for meal prep and can be eaten cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
