Quick Southwestern Chicken Salad Recipe
A quick and flavorful Southwestern Chicken Salad featuring poached and shredded chicken combined with a creamy, spiced Greek yogurt dressing, fresh vegetables, black beans, and corn. This no-cook salad is perfect for a nutritious lunch or light dinner, served on toast, chips, or as a wrap filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Low Fat
Ingredients
Scale
For the Chicken:
- 1 lb boneless skinless chicken breast
- Kosher salt, to taste
- Black pepper, to taste
- Water (enough to cover the chicken)
For the Salad Mixture:
- 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
For the Yogurt-Spice Mixture:
- 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
Instructions
- Poach and Shred the Chicken: Place the boneless, skinless 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 the water to a boil over medium-high heat, then cover with a lid, reduce heat to low, and simmer for 15-20 minutes or until the internal temperature reaches 165°F. Remove the chicken and shred using two forks or a stand mixer.
- Prepare the Yogurt-Spice Mixture: In a large bowl, whisk together Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, a pinch of kosher salt, black pepper, and optional cayenne pepper until thoroughly combined into a creamy dressing.
- Combine Chicken, Veggies, and Dressing: Add the shredded chicken, black beans, diced red bell pepper, corn kernels, chopped red onion, and chopped cilantro to the bowl with the yogurt-spice mixture. Stir well until all ingredients are evenly coated. Taste and adjust seasoning if needed.
- Chill and Serve: Transfer the chicken salad to the refrigerator and chill for at least 30 minutes to meld flavors. Serve on whole wheat toast, tortilla chips, rice cakes, or inside tortillas for a wrap. Enjoy!
Notes
- Fire-roasted corn adds an extra smoky flavor but is optional.
- For a spicier salad, increase cayenne pepper to taste.
- Using a stand mixer can speed up the shredding process.
- Perfect for meal prep and can be stored in the refrigerator for up to 3 days.
Keywords: southwestern chicken salad, poached chicken salad, quick chicken salad, greek yogurt dressing, healthy chicken salad, black bean chicken salad
