Southwestern Chicken Salad
If you’re searching for a quick, vibrant lunch that’s packed with flavor and nutrition, look no further than this Southwestern Chicken Salad. This recipe features tender shredded chicken mixed with black beans, fire-roasted corn, and a zesty Greek yogurt dressing—no mayo required! Perfectly suited for busy weeknights or meal prep, this colorful salad is sure to please the whole family. Each bite bursts with fresh ingredients and spices, making it a delightful addition to your weekly menu. Enjoy it on its own, in a tortilla, or atop whole wheat toast for a satisfying meal that will leave you energized.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- ¾ cup black beans
- ½ cup fire-roasted corn
- ½ cup finely diced red bell pepper
- ¼ cup full-fat plain Greek yogurt
- 2 tbsp lime juice
- ¾ tsp ground cumin
- ¾ tsp chili powder
- ¾ tsp smoked paprika
- kosher salt & black pepper (to taste)
Instructions
- Cook the Chicken: Season chicken breasts with salt and pepper. Cover with water in a pot and bring to a boil. Simmer for 15-20 minutes until cooked through (165F internal temperature). Remove and shred.
- Prepare the Dressing: In a bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, and smoked paprika until smooth.
- Combine Ingredients: In a large bowl, mix shredded chicken with black beans, corn, red bell pepper, and dressing. Stir until well coated.
- Chill & Serve: Refrigerate for flavors to meld before serving on whole wheat toast or in tortillas.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 345
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 100mg
Find it online: https://cookingdeliciousfood.com/southwestern-chicken-salad/