Name: Quick Southwestern Chicken Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwestern
Ingredients: 1 lb boneless skinless chicken breast; Kosher salt, to taste; Black pepper, to taste; Water (enough to cover the chicken); 3/4 cup black beans, rinsed and drained well; 1/2 cup diced red bell pepper; 1/2 cup corn kernels (fire-roasted corn optional); 1/4 cup chopped red onion (finely chopped); 1/4 cup chopped cilantro; 1 cup plain Greek yogurt (full-fat for creaminess); 2 tbsp lime juice (freshly squeezed); 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

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Introduction

This Quick Southwestern Chicken Salad is a flavorful, creamy dish perfect for a light lunch or easy dinner. Packed with vibrant veggies, black beans, and smoky spices, it’s a delicious way to enjoy chicken with a southwestern twist. Plus, it comes together in just a few simple steps.

Ingredients

1 lb boneless skinless chicken breast
Kosher salt, to taste
Black pepper, to taste
3/4 cup black beans, rinsed and drained
1/2 cup diced red bell pepper
1/2 cup corn kernels (fire-roasted for extra flavor, optional)
1/4 cup chopped red onion (finely chopped)
1/4 cup chopped cilantro
1 cup plain full-fat Greek yogurt
2 tbsp lime juice (freshly squeezed recommended)
3/4 tsp chili powder
3/4 tsp ground cumin
3/4 tsp smoked paprika
Cayenne pepper (optional, for a kick of heat)

Instructions

Step 1: Place the chicken breasts in a medium pot and season with kosher salt and black pepper. Add enough water to cover the chicken by at least 1 inch. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 15–20 minutes until the internal temperature reaches 165°F. Remove chicken and shred it using two forks or a stand mixer.
Step 2: In a large bowl, whisk together Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, a pinch of kosher salt, black pepper, and cayenne pepper if using. Mix until smooth and creamy.
Step 3: Add shredded chicken, black beans, diced red bell pepper, corn kernels, chopped red onion, and chopped cilantro to the yogurt-spice mixture. Stir well until everything is evenly coated. Taste and adjust seasoning if needed.
Step 4: Transfer the salad to the refrigerator and chill for at least 30 minutes to let the flavors meld. Serve chilled on whole wheat toast, tortilla chips, rice cakes, or wrapped in a tortilla.

Tips & Variations

For extra smoky flavor, use fire-roasted corn instead of plain corn.
Add diced avocado or sliced jalapeño for creaminess or extra heat.
Use skyr or another thick yogurt if Greek yogurt isn’t available.
To save time, use rotisserie chicken instead of poaching.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time. Stir gently before serving. Reheating is not recommended, but you can enjoy it at room temperature if preferred.

How to Serve

A close-up of a yellow triangular tortilla chip held by a woman's hand with pale nail polish, topped with a chunky dip. The dip has a creamy light beige base with visible pieces of black beans, bright yellow corn kernels, and small red bell pepper bits mixed in, garnished with green cilantro leaves. In the background, there is a white bowl filled with the same dip, showing the mix of colors and textures clearly, all set on a white marbled surface with blurry toasted tortilla chips and half an avocado in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well for this recipe and will add extra richness. Adjust cooking time as needed to ensure they are fully cooked.

Is this salad gluten-free?

Yes, this recipe is naturally gluten-free as written. Just be sure to serve it with gluten-free bread, chips, or wraps if needed.