Southwestern Chicken Salad
A fresh and flavorful salad packed with protein, featuring shredded chicken, black beans, corn, and a creamy Greek yogurt dressing.
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.