Quick Southwestern Chicken Salad Recipe

Introduction

This quick Southwestern chicken salad is a vibrant and flavorful dish perfect for a light lunch or easy dinner. Combining tender shredded chicken with a zesty yogurt-spice dressing and fresh veggies, it’s both creamy and tangy with a touch of smoky heat.

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
• 2 tbsp fresh lime juice
• 1/2 cup corn kernels (fire-roasted preferred)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 1 cup full-fat plain Greek yogurt
• 3/4 tsp smoked paprika
• 3/4 tsp chili powder
• 3/4 tsp ground cumin
• Cayenne pepper (optional, for heat)

Instructions

1. Step 1: Place chicken breasts in a pot and season with salt and pepper. Cover with water by 1 inch. Bring to a boil, then cover, reduce heat to low, and simmer 15–20 minutes until cooked through (internal temperature 165°F).
2. Step 2: Remove chicken and shred with two forks or a mixer. Set aside in a large bowl.
3. Step 3: In another large bowl, whisk together Greek yogurt, lime juice, smoked paprika, chili powder, cumin, salt, pepper, and cayenne pepper if using. Mix until smooth.
4. Step 4: Add shredded chicken, black beans, red bell pepper, corn, red onion, and cilantro to the yogurt mixture. Stir well to coat all ingredients evenly. Taste and adjust seasoning.
5. Step 5: Refrigerate the salad for at least 30 minutes to let flavors meld. Serve chilled on toast, tortilla chips, rice cakes, or as a wrap filling.

Tips & Variations

• Fire-roasted corn adds extra smoky flavor, but fresh or frozen corn works well too.
• For a dairy-free option, substitute Greek yogurt with a plant-based yogurt alternative.
• Add diced avocado or a splash of hot sauce for extra creaminess or heat.
• Leftover chicken can be shredded ahead to save time.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad is best enjoyed chilled but can be served at room temperature if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of poaching my own?

Yes, rotisserie chicken works great for this salad and can save time. Just shred the meat and proceed with the recipe.

Is this salad suitable for meal prep?

Absolutely. It stores well for several days and makes a convenient, flavorful meal ready to eat straight from the fridge.

Quick Southwestern Chicken Salad Recipe

Print Recipe

★★★★★

4.9 from 136 reviews

This Quick Southwestern Chicken Salad is a vibrant, protein-packed dish featuring tender poached chicken mixed with black beans, corn, red bell pepper, and a creamy, smoky yogurt-spice dressing. Perfect for a healthy lunch or light dinner, it offers a flavorful, refreshing take on classic chicken salad with southwestern spices and fresh cilantro.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Southwestern American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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 for extra flavor if desired)
• 1/4 cup chopped red onion (finely chopped)
• 1/4 cup chopped cilantro

For the Yogurt-Spice Dressing:

• 1 cup plain Greek yogurt (full-fat for creaminess)
• 2 tbsp freshly squeezed 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, for a kick of heat)

Instructions

1. Poach and Shred the Chicken: Place the chicken breasts in a medium pot and season with kosher salt and black pepper. Add water to cover the chicken by at least 1 inch. Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer gently for 15-20 minutes until the internal temperature reaches 165°F. Remove chicken from water and shred using two forks or a stand mixer for quick shredding.
2. Prepare the Yogurt-Spice Mixture: In a large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and cayenne pepper (if using) until the mixture is smooth and creamy, with spices fully incorporated.
3. Combine Chicken, Veggies, and Dressing: To the yogurt-spice bowl, add the shredded chicken, black beans, diced red bell pepper, corn kernels, chopped red onion, and chopped cilantro. Stir everything together until evenly coated in the spiced yogurt mixture. Taste and adjust seasoning if necessary by adding extra salt, pepper, or cayenne.
4. Chill and Serve: Transfer the fully mixed chicken salad to the refrigerator and chill for at least 30 minutes to allow flavors to meld. Serve chilled on whole wheat toast, tortilla chips, rice cakes, or wrapped in a tortilla for a quick, flavorful meal.

Notes

• Using fire-roasted corn adds extra smoky flavor but plain corn works well too.
• Adjust cayenne pepper quantity to control the heat level.
• Chilling the salad helps develop deeper flavors, but it can also be served immediately if short on time.
• Using a stand mixer to shred the chicken saves time and effort.
• This salad works great as a filling for wraps or as a topping for salads and bowls.

Keywords: Southwestern chicken salad, quick chicken salad, healthy chicken salad, yogurt dressing chicken, black bean chicken salad