Description
A refreshing and flavorful Southwestern Chicken Salad featuring shredded chicken breast mixed with a zesty Greek yogurt dressing, black beans, corn, and fresh vegetables. Perfect for a light lunch or dinner, this salad combines smoky spices with bright lime juice for a delicious twist.
Ingredients
Units
Scale
Chicken
- 1 lb boneless, skinless chicken breast
- kosher salt to taste
- black pepper to taste
Dressing and Salad Mix
- 1 cup full-fat plain Greek yogurt or skyr
- 2 tbsp lime juice
- 3/4 tsp ground cumin
- 3/4 tsp chili powder
- 3/4 tsp smoked paprika
- kosher salt to taste
- black pepper to taste
- cayenne pepper, optional, to taste
- 3/4 cup black beans
- 1/2 cup finely diced red bell pepper
- 1/2 cup corn (preferably fire-roasted)
- 1/4 cup finely diced red onion
- 1/4 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 with at least one inch of water and bring to a boil. Once boiling, cover the pot with a lid, reduce heat to low, and simmer for 20 minutes or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked.
- Shred the Chicken: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken using the mixer on low speed or by using two forks until the chicken is finely shredded.
- Prepare the Dressing: In another large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and cayenne pepper if using. Combine until smooth and well mixed.
- Combine Salad Ingredients: Add the shredded chicken, black beans, red bell pepper, corn, red onion, and cilantro to the bowl with the dressing. Stir thoroughly to combine all ingredients evenly.
- Chill and Serve: Cover the salad and refrigerate until chilled and the flavors meld together, about 30 minutes. Serve the salad on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla. Enjoy your vibrant Southwestern Chicken Salad!
Notes
- For a spicier salad, increase the amount of cayenne pepper to your taste preference.
- Fire-roasted corn adds depth of flavor, but fresh corn kernels can be used as a substitute.
- You can substitute chicken thighs for chicken breasts for a juicier result; just adjust cooking time accordingly.
- Using a stand mixer to shred chicken greatly speeds up the preparation process.
- This salad keeps well refrigerated for up to 3 days, making it ideal for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 75 mg
