Description
This Southwest Chicken Salad is a healthy, creamy, and protein-packed lunch option that ditches heavy mayonnaise for thick Greek yogurt. Bursting with vibrant flavors from smoked paprika, cumin, and fresh lime juice, it features the satisfying crunch of red peppers and fire-roasted corn. Perfectly balanced between smoky heat and cool creaminess, this salad is fantastic served on toast, in a wrap, or scooped up with tortilla chips.
Ingredients
- 1 lb boneless, skinless chicken breast
- Kosher salt and 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 (fire-roasted preferred)
- 1/4 cup finely diced red onion
- 1/4 cup chopped cilantro
Instructions
Poach the Chicken
Place the chicken breasts in a medium pot and season with a pinch of kosher salt and black pepper. Cover the chicken with at least 1 inch of water. Bring to a boil, then cover with a lid, reduce heat to low, and simmer for 15 to 20 minutes until the internal temperature reaches 165°F.
Shred
Remove the cooked chicken and transfer it to a large bowl (or the bowl of a stand mixer). Shred the chicken using two forks or the paddle attachment of your mixer.
Make the Dressing
In a separate large bowl, whisk together the Greek yogurt (or Skyr), lime juice, cumin, chili powder, smoked paprika, salt, black pepper, and cayenne (if using) until smooth and creamy.
Combine
Add the shredded chicken, black beans, diced red bell pepper, corn, diced red onion, and chopped cilantro to the bowl with the dressing. Stir well until everything is evenly coated in the sauce.
Adjust and Chill
Taste the salad and adjust the salt, pepper, or spice level to your liking. Place the salad in the refrigerator for at least 30 minutes to cool down and allow the flavors to meld together.
Serve
Serve cold on whole wheat toast, in a tortilla wrap, or with chips.
Notes
The Stand Mixer Hack: To shred chicken in seconds, place the warm, cooked chicken breasts in your stand mixer bowl with the paddle attachment. Mix on low speed, slowly increasing to medium for about 15-30 seconds.
Rotisserie Shortcut: Short on time? Skip the poaching step and use approximately 3 cups of shredded rotisserie chicken.
Chill Time: While you can eat this immediately, letting it sit in the fridge allows the spices (cumin and smoked paprika) to infuse into the yogurt, creating a deeper flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Poaching/Mixing
- Cuisine: Southwest American
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 44g
- Cholesterol: 95mg
Keywords: southwest chicken salad, greek yogurt chicken salad, healthy chicken salad no mayo, meal prep lunch, high protein salad, spicy chicken salad