southwest chicken salad

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Southwestern Chicken Salad is fresh, flavorful, and packed with protein. It’s made with shredded chicken, creamy Greek yogurt, bold spices, black beans, corn, and crunchy vegetables. Every bite is rich, satisfying, and perfect for any meal of the day.

Why We Love This Southwestern Chicken Salad Recipe

There are plenty of reasons to make this salad part of your regular rotation. For starters, it’s incredibly flavorful without needing complicated ingredients. The yogurt base keeps things creamy and light, while the spices bring a rich, southwestern punch that tastes like you’ve spent hours in the kitchen.

You’ll also love how customizable it is. You can use leftover rotisserie chicken to save time or switch up the veggies depending on what you have on hand. It’s packed with protein and fiber, which means it helps keep you energized all afternoon. If you’re trying to eat clean without giving up flavor, this dish checks every box.

And it’s not just good for you—it’s beautiful too. The colorful mix of red peppers, green cilantro, golden corn, and black beans creates a plate that’s as visually appealing as it is tasty. Whether you’re making lunch for yourself or sharing with friends, it’s a meal you’ll be proud to serve.

Ingredients for Southwestern Chicken Salad

Making this salad is easy when you’ve got the right ingredients. Everything listed here is straightforward, pantry-friendly, and full of nutrition. Stick to the amounts below for best results, but feel free to tweak to your taste.

  • 1 lb boneless, skinless chicken breast
  • Kosher salt & black pepper to taste
  • 1 cup full-fat plain Greek yogurt or Skyr
  • 2 tablespoons lime juice
  • ¾ teaspoon ground cumin
  • ¾ teaspoon chili powder
  • ¾ teaspoon smoked paprika
  • Cayenne pepper, optional (to taste)
  • ¾ cup black beans (drained and rinsed)
  • ½ cup finely diced red bell pepper
  • ½ cup corn (preferably fire-roasted)
  • ¼ cup finely diced red onion
  • ¼ cup chopped fresh cilantro

Optional:

  • Whole wheat toast, tortilla chips, tortillas, or rice cakes for serving

How to Make Southwestern Chicken Salad Directions

Making this salad from scratch may sound fancy, but it’s surprisingly easy. You’ll be able to pull it together in about 30 minutes, even on a busy day. Follow these simple steps, and you’ll have a fresh, protein-packed meal that’s ready to enjoy.

Start by cooking the chicken. Place your chicken breasts in a medium pot and sprinkle with a bit of salt and pepper. Cover the meat with at least an inch of water and bring it to a boil over medium-high heat. Once the water reaches a boil, cover the pot, lower the heat, and let the chicken simmer gently for about 15 to 20 minutes. You’ll know it’s done when the inside temperature reaches 165°F. If you’re using thicker cuts, they might need a few extra minutes.

Once the chicken is fully cooked, transfer it to a large mixing bowl or the bowl of a stand mixer. You can shred it using two forks, but if you’re looking to save time, a hand or stand mixer does the job much faster. The goal is to get bite-sized shreds that will mix well with the rest of your ingredients.

In a separate large bowl, combine the Greek yogurt, lime juice, cumin, chili powder, smoked paprika, and a bit more salt and pepper. If you want extra heat, this is the time to add a dash of cayenne. Use a whisk to blend everything together until it’s smooth and evenly mixed. This creamy blend will coat the chicken and veggies beautifully.

Add the shredded chicken to the yogurt mixture, followed by the black beans, corn, red bell pepper, red onion, and chopped cilantro. Stir everything together using a spatula or large spoon until the salad is evenly mixed and fully coated in that spiced yogurt dressing.

Taste it and adjust the seasoning as needed. Sometimes a pinch more salt, a squeeze of lime, or a bit of cayenne brings the whole thing to life.

Once mixed, place the bowl in the fridge for at least 20 minutes. This helps the flavors blend and gives the salad a refreshing chill that enhances every bite. After that, it’s ready to serve however you like.

How to Serve Southwestern Chicken Salad

This salad is incredibly flexible, so you can enjoy it in several ways based on your mood or what’s in your kitchen. For a light lunch, serve it on whole wheat toast or sandwich bread. You’ll get a creamy, crunchy bite that feels like a deli favorite, but way healthier.

If you’re going for a low-carb option, spoon it onto a bed of greens like romaine, arugula, or mixed baby lettuce. You can even stuff it into lettuce cups for a quick wrap that’s crisp and satisfying.

For a fun and casual twist, scoop it up with tortilla chips or serve it inside a tortilla for a quick wrap. It also works surprisingly well spread on rice cakes or even spooned into bell pepper halves for a fresh, crunchy base.

This dish shines on its own, but it also plays well with others. Pair it with a simple fruit salad, some roasted sweet potatoes, or even a side of brown rice to round out your plate. However you serve it, you’ll get a complete, colorful meal full of texture and flavor.

Expert Tips: Southwestern Chicken Salad

  • Use Rotisserie Chicken for Speed: If you’re short on time, grab a pre-cooked rotisserie chicken and shred about 2.5 cups worth. It blends beautifully and still absorbs the bold spices.
  • Balance the Spice: If you’re sensitive to heat, go light on the cayenne or skip it. On the flip side, if you love bold spice, add in some diced jalapeños or a dash of hot sauce.
  • Chill Before Serving: Giving your salad some time in the fridge helps all the flavors come together. Even 30 minutes makes a big difference.
  • Double the Batch for Meal Prep: This recipe keeps well, so consider doubling it and storing in individual containers for easy grab-and-go lunches throughout the week.
  • Texture is Key: Keep your veggies crisp and fresh. Don’t overmix once the ingredients are combined, or the salad might turn too soft.
  • Fresh Lime Is Best: Use freshly squeezed lime juice for the best flavor. Bottled juice won’t give you the same zing or brightness.
  • Customize It: If you have avocado, jalapeño, or shredded cheese on hand, feel free to mix them in or use them as toppings.

How to Store Southwestern Chicken Salad

Storing your Southwestern Chicken Salad is easy and makes your week simpler. Once prepared, transfer the salad into an airtight container and refrigerate it. It will stay fresh for up to 4 days, making it perfect for meal prepping ahead.

If the salad starts to lose a bit of its texture after a few days, simply stir it gently and add a tiny splash of lime juice to wake up the flavors again. Avoid freezing this dish, as the creamy base doesn’t hold up well to freezing and thawing.

For best results, store it in shallow containers, so it cools quickly and evenly. If you’re planning to bring it along for lunch, keep it chilled in an insulated bag until you’re ready to eat.

Variation of Southwestern Chicken Salad

You can switch things up in countless ways depending on your taste, dietary needs, or the ingredients you have on hand.

  • Avocado Lovers: Mash or dice half an avocado and mix it in for added creaminess and healthy fats. Just make sure to eat it within 1-2 days.
  • Vegan Version: Swap the chicken with canned chickpeas and use plant-based yogurt. The flavor remains rich, and it still packs plenty of protein.
  • Spicy Ranch Twist: Replace the Greek yogurt with your favorite ranch-flavored yogurt or dressing for a tangier profile with a creamy Southern edge.
  • Grilled Chicken: Instead of boiling, grill your chicken for a smoky, charred flavor that boosts the whole dish.
  • Add Grains: Mix in a bit of quinoa, farro, or cooked brown rice for a heartier, grain-based salad bowl.
  • Tex-Mex Style: Toss in some diced tomatoes, a little shredded cheese, or a few slices of jalapeño for a Tex-Mex spin on the original recipe.
  • Low-FODMAP Friendly: Skip the onions and beans, and load up on bell peppers, cucumber, or fresh spinach to keep the crunch without the digestive triggers.

Each variation brings something different to the table, and it’s easy to personalize it to fit your lifestyle.

FAQ about Southwestern Chicken Salad

Can I make this salad ahead of time?
Yes, you can! It actually tastes better after sitting in the fridge for a bit. Make it a day in advance, and you’ll love how the flavors come together.

How do I know when the chicken is fully cooked?
Use a meat thermometer and check for an internal temperature of 165°F. This ensures the chicken is safe to eat and perfectly juicy.

Can I freeze Southwestern Chicken Salad?
It’s not recommended. The yogurt base doesn’t freeze well and can separate when thawed.

Is this recipe healthy?
Absolutely. It’s full of lean protein, fiber, and healthy fats. Plus, the yogurt base keeps it lighter than mayo-based salads.

What can I use instead of Greek yogurt?
You can use Skyr or any plain full-fat yogurt. Avoid sweetened or flavored versions to keep the taste balanced.

Can I use canned chicken?
Yes, canned chicken works well. Just drain it fully and fluff it before mixing it in.

southwest chicken salad

Southwestern Chicken Salad

A fresh and flavorful salad packed with protein, featuring shredded chicken, black beans, corn, and a creamy Greek yogurt dressing.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish, Salad
Cuisine Southwestern
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breast
  • Kosher salt & black pepper (to taste)
  • 1 cup full-fat plain Greek yogurt (or Skyr)
  • 2 tablespoons lime juice
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon smoked paprika
  • Cayenne pepper (optional, to taste)
  • 3/4 cup black beans (drained and rinsed)
  • 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 fresh cilantro
  • Optional serving items (whole wheat toast, tortilla chips, tortillas, or rice cakes)

Instructions
 

  • Cook the chicken by placing it in a pot, covering with water, and seasoning with salt and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until cooked through (internal temperature of 165°F).
  • Once cooked, shred the chicken using two forks or a stand mixer.
  • In a separate bowl, combine Greek yogurt, lime juice, cumin, chili powder, smoked paprika, and additional salt and pepper. Whisk until smooth.
  • Add the shredded chicken, black beans, corn, red bell pepper, red onion, and cilantro to the yogurt mixture. Stir until evenly mixed.
  • Adjust seasoning as needed and refrigerate for at least 20 minutes to let flavors meld.

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Notes

Store in an airtight container in the refrigerator for up to 4 days. Stir gently before serving.
Keyword Chicken Salad, Healthy, High Protein

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