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–+ servings
Southwestern Chicken Salad

Bold Southwestern Chicken Salad with Greek Yogurt Twist

This Southwestern Chicken Salad features a lively mix of textures and tastes, making it a must-try for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breast You can substitute with shredded rotisserie or canned chicken if you're short on time.
  • 1 teaspoon Kosher Salt Adjust to your personal taste for seasoning.
  • 1 teaspoon Black Pepper Adjust to your personal taste for seasoning.
For the Salad Base
  • 1 cup Full-Fat Plain Greek Yogurt Using non-fat yogurt could affect creaminess.
  • 1 tablespoon Lime Juice Use fresh lime for the best flavor.
  • 1 teaspoon Ground Cumin Omit for a milder taste.
  • 1 teaspoon Chili Powder Adjust according to your heat preference.
  • 1 teaspoon Smoked Paprika Can substitute with regular paprika if necessary.
For the Veggies
  • 1 can Black Beans Canned beans are convenient, rinse before adding.
  • 1 cup Red Bell Pepper Feel free to substitute with any preferred bell pepper color.
  • 1 cup Fire-Roasted Corn Fresh or frozen corn can also work beautifully.
  • 1/2 cup Red Onion You can substitute with green onions or shallots if desired.
  • 1/4 cup Cilantro Omit if you’re not a fan, parsley can work as a substitute.

Equipment

  • Medium Pot
  • Large Bowl
  • Stand Mixer
  • Airtight Container

Method
 

Cooking Instructions
  1. Begin by placing the chicken breasts in a medium pot and seasoning them generously with salt and pepper. Cover the chicken with water and bring it to a rolling boil over high heat.
  2. Once boiling, reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
  3. Carefully transfer the chicken breasts to a large bowl or use a stand mixer fitted with a paddle attachment. Allow the chicken to cool for a few minutes before shredding it.
  4. In a separate bowl, combine the Greek yogurt, lime juice, cumin, chili powder, and smoked paprika. Stir well to create a creamy dressing.
  5. Add the shredded chicken along with the black beans, red bell pepper, corn, and diced red onion. Mix everything until the salad is evenly coated.
  6. Transfer the mixture to an airtight container and refrigerate for about 30 minutes. This chilling time allows the flavors to meld beautifully.
  7. Serve the salad onto plates or into bowls, and enjoy in various ways like on whole wheat toast or with tortilla chips.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Store the salad in an airtight container for up to 4 days. Stir before serving leftovers, as liquid might separate.

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