Description
A vibrant and flavorful Southwestern Chicken Salad featuring shredded chicken simmered to perfection, combined with a zesty blend of Greek yogurt, lime juice, and southwestern spices. This quick and easy recipe is perfect for a nutritious lunch or light dinner, served with tortilla chips, on toast, or in a tortilla for a refreshing meal.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breast
- Kosher salt & black pepper, to taste
Dressing & Seasoning
- 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
Salad Mix-ins
- ¾ cup black beans
- ½ cup finely diced red bell pepper
- ½ cup corn (preferably fire-roasted)
- ¼ cup finely diced red onion
- ¼ cup chopped cilantro
Instructions
- Cook the Chicken: Place the chicken breasts in a medium pot, seasoning with kosher salt and black pepper. Cover the chicken with at least 1 inch of water, then bring to a boil. Once boiling, cover with a lid, reduce the heat to low, and simmer for 15-20 minutes or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked.
- Shred the Chicken: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken using the mixer for a quick method or use two forks to pull the meat apart until finely shredded.
- Prepare the Dressing and Combine: In a separate large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, and season with kosher salt, black pepper, and cayenne pepper if using. Add the shredded chicken along with black beans, diced red bell pepper, corn, red onion, and chopped cilantro. Stir well until all ingredients are thoroughly combined. Taste and adjust seasoning as needed.
- Chill and Serve: Refrigerate the chicken salad until chilled and the flavors have melded together. Serve the salad on whole wheat toast, with tortilla chips, on a rice cake, or wrapped inside a tortilla for a delicious Southwestern-inspired meal.
Notes
- For extra flavor, use fire-roasted corn to add a smoky depth to the salad.
- Adjust the cayenne pepper carefully to control the heat according to your preference.
- The chicken can be shredded ahead of time and stored in the fridge for quicker assembly.
- This salad pairs well with whole grain options or as a filling for wraps and tacos.
- Leftovers can be kept refrigerated for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern American
Keywords: Southwestern Chicken Salad, shredded chicken salad, healthy chicken salad, Greek yogurt chicken salad, quick chicken salad, low fat lunch, easy chicken recipe, grilling alternative, fire-roasted corn salad
