Description
Discover the vibrant and nutritious Southwestern Chicken Salad, a perfect dish for lunch or dinner that’s bursting with flavor and texture. This salad combines tender, protein-rich chicken with creamy Greek yogurt dressing, fiber-packed black beans, sweet fire-roasted corn, and crunchy bell peppers. Infused with bold spices like cumin and smoked paprika, each bite offers a delightful kick. Not only is it visually appealing, but it’s also ideal for meal prep—allowing the flavors to meld beautifully when chilled. Enjoy this savory salad on its own, in a wrap, or as a dip with tortilla chips. Perfect for busy weeknights or quick lunches, this dish is both satisfying and healthy!
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 cup full-fat plain Greek yogurt
- ¾ cup black beans
- ½ cup fire-roasted corn
- ½ cup finely diced red bell pepper
- 2 tbsp lime juice
- ¾ tsp ground cumin
- ¾ tsp chili powder
- ¾ tsp smoked paprika
- Kosher salt & black pepper (to taste)
- Cayenne (optional, to taste)
Instructions
- Cook chicken in salted water until internal temperature reaches 165°F (15-20 minutes). Shred once cooled.
- In a bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, smoked paprika, salt, and pepper.
- Combine shredded chicken, black beans, corn, bell pepper, and cilantro with the dressing; stir well.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg