Description
This Southwestern Chicken Salad is a flavorful and healthy dish featuring tender shredded chicken combined with a zesty yogurt lime dressing, black beans, corn, and fresh vegetables. Perfect as a light meal or a satisfying snack, it pairs wonderfully with toast, tortilla chips, or wraps.
Ingredients
Units
Scale
Chicken
- 1 lb boneless, skinless chicken breast
- kosher salt to taste
- black pepper to taste
Dressing and Salad Mix
- 1 cup full-fat plain greek yogurt or skyr
- 2 tbsp lime juice
- 3/4 tsp ground cumin
- 3/4 tsp chili powder
- 3/4 tsp smoked paprika
- kosher salt to taste
- black pepper to taste
- cayenne pepper optional, to taste
- 3/4 cup black beans
- 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
- Cook the Chicken: Place the chicken breasts in a medium pot and season generously with kosher salt and black pepper. Cover the chicken with at least 1 inch of water and bring to a boil. Once boiling, cover the pot and reduce the heat to low. Let the chicken simmer for 20 minutes, or until it reaches an internal temperature of 165°F, ensuring it 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 or with two forks until the chicken is pulled apart into bite-sized pieces.
- Prepare the Dressing: In another large bowl, whisk together the greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and optional cayenne until fully combined.
- Combine Salad Ingredients: Add the shredded chicken, black beans, diced red bell pepper, corn, diced red onion, and chopped cilantro to the dressing. Stir everything together until the salad is evenly mixed and coated with the dressing. Taste and adjust seasoning as needed.
- Chill and Serve: Refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld and the salad to cool. Serve on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla for a delicious meal or snack. Enjoy!
Notes
- For quicker shredding, use a stand mixer on low speed instead of forks.
- Fire-roasted corn adds a smoky flavor, but fresh or frozen corn can be substituted.
- Adjust cayenne pepper to control the heat level according to your preference.
- This salad can be made a day ahead for enhanced flavor.
- Serve with your choice of bread or chips for added texture and presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 70 mg
