Quick Southwestern Chicken Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithlea.com/quick-southwestern-chicken-salad-recipe/
