Southwestern Chicken Salad
A powerhouse lunch bursting with bold flavors and bright colors, made creamy with greek yogurt and packed with protein from chicken, black beans, and fire-roasted corn. Perfect for easy meal prep and a healthy, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner, Lunch, Main Course
- Method: Simmered
- Cuisine: American, Mexican
- Diet: Gluten Free
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
- kosher salt & black pepper to taste
- cayenne optional
- to taste
- ¾ cup black beans
- ½ cup finely diced red bell pepper
- ½ cup corn (I prefer fire-roasted)
- ¼ cup finely diced red onion
- ¼ cup chopped cilantro
Instructions
- Add chicken breasts to a medium pot and season with kosher salt & 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 let simmer for about 15-20 minutes until internal temperature reaches 165F.
- Transfer cooked chicken to a large bowl or the bowl of a stand mixer and shred it using the mixer or 2 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, diced red bell pepper, corn, red onion, and cilantro. Stir until combined.
- Taste and adjust seasoning with salt, pepper and cayenne if needed.
- Refrigerate until cooled and flavors meld. Serve as desired and enjoy!
Nutrition
- Serving Size: 1 serving
- 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