Description
This Southwestern Chicken Salad is a vibrant and healthy dish featuring shredded chicken breast simmered to perfection and mixed with a zesty blend of Greek yogurt, lime juice, and southwestern spices. Packed with black beans, corn, red bell pepper, red onion, and cilantro, it offers a fresh and flavorful meal perfect for a quick lunch or light dinner. Serve it chilled on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla for a delicious and versatile option.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast
- Kosher salt & black pepper, to taste
Dressing & Spices
- 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 pepper, optional, to taste
Salad Add-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 and season with kosher salt and black pepper. Cover with at least 1 inch of water. Bring the water to a boil. Once boiling, cover the pot with a lid, reduce the heat to low, and let simmer for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Shred the chicken: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken using two forks or mix it using the stand mixer for faster shredding.
- Prepare the dressing and mix salad: In another large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and optional cayenne pepper until well combined. Add in the shredded chicken, black beans, diced red bell pepper, corn, diced red onion, and chopped cilantro. Stir everything together until fully mixed. Taste and adjust the seasonings if necessary.
- Chill and serve: Refrigerate the chicken salad until chilled and the flavors have melded, about 30 minutes. Serve it on whole wheat toast, with tortilla chips, on a rice cake, or inside a tortilla. Enjoy your fresh and tangy Southwestern Chicken Salad!
Notes
- For a quicker shredded chicken option, use a stand mixer to shred the meat.
- Fire-roasted corn adds a smoky flavor, but regular corn works fine as well.
- Adjust the cayenne pepper quantity to suit your preferred spice level.
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- Serve with your choice of bread or chips for a filling meal or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
