Description
A fresh and flavorful Southwestern chicken salad made with tender shredded chicken, crisp vegetables, and a creamy Greek yogurt dressing. Perfect for a quick, healthy lunch or easy meal prep.
Ingredients
1 lb boneless, skinless chicken breasts
Kosher salt, to season water + to taste
Black pepper, to taste
3/4 cup plain full-fat Greek yogurt (or skyr)
Juice of 1 large lime (about 2–3 tablespoons)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/8–1/4 teaspoon cayenne (optional)
1 cup diced red bell pepper
1/2 cup black beans, rinsed and drained
1/2 cup corn
1/4 cup finely diced red onion (or shallot)
1/4 cup chopped cilantro (optional)
Instructions
- Place chicken breasts in a pot, season with salt and pepper, and cover with water by at least 1 inch. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until cooked through (165°F).
- Transfer chicken to a bowl and shred using two forks or a mixer.
- In a large bowl, whisk together Greek yogurt, lime juice, chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper.
- Add shredded chicken, bell pepper, black beans, corn, red onion, and cilantro.
- Mix until well combined and adjust seasoning to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to develop.
- Serve with tortilla chips, in wraps, on toast, or over greens.
Notes
Use rotisserie chicken for a faster preparation.
Adjust cayenne or add jalapeños for more heat.
Mix in mashed avocado for extra creaminess.
Swap black beans for pinto beans if desired.
Store in an airtight container in the refrigerator for 3–4 days.
Stir before serving to refresh texture.
Use dairy-free yogurt for a dairy-free option.
Parsley can replace cilantro if preferred.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg
