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Southwestern Chicken Salad

Southwestern Chicken Salad

This Southwestern Chicken Salad is a vibrant, protein-packed, and flavorful meal perfect for an easy lunch or a healthy dinner. It swaps traditional mayonnaise for a lighter, creamy base of tangy Greek yogurt, seasoned with smoky Southwestern spices. The salad combines tender shredded chicken with black beans, sweet corn, and crisp bell peppers for a satisfying mix of textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless, skinless chicken breast, cooked and shredded
  • Kosher salt and black pepper, to taste
  • 1 cup full-fat plain Greek yogurt or skyr
  • 2 tbsp fresh lime juice
  • ¾ tsp ground cumin
  • ¾ tsp chili powder
  • ¾ tsp smoked paprika
  • Cayenne pepper, optional, to taste
  • ¾ cup canned black beans, rinsed and drained
  • ½ cup finely diced red bell pepper
  • ½ cup corn, preferably fire-roasted (canned or frozen and thawed is fine)
  • ¼ cup finely diced red onion
  • ¼ cup chopped fresh cilantro

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula or large spoon

Method
 

Instructions
  1. Prepare the Dressing: In a large mixing bowl, combine the Greek yogurt, fresh lime juice, ground cumin, chili powder, and smoked paprika. Season with kosher salt, black pepper, and a pinch of cayenne if you like a little heat. Whisk until everything is smooth and well combined.
  2. Combine the Ingredients: To the bowl with the dressing, add the cooked and shredded chicken, rinsed black beans, corn, diced red bell pepper, diced red onion, and chopped cilantro.
  3. Mix Gently: Using a spatula or large spoon, gently fold all the ingredients together until the chicken and vegetables are evenly coated in the dressing. Be careful not to overmix or mash the ingredients.
  4. Chill and Serve: For the best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. Taste again before serving and adjust seasoning if necessary. Serve chilled in sandwiches, wraps, salads, or with crackers.

Notes

For the best flavor, cover and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. You can use a store-bought rotisserie chicken or about 2 (12.5-ounce) cans of well-drained chicken as a time-saver. For variations, add diced avocado, minced jalapeño, or cotija cheese. To make it dairy-free, use a thick, plain, unsweetened dairy-free yogurt.