Southwestern Chicken Salad is the ultimate protein-packed lunch that’s full of color, flavor, and freshness. This recipe is creamy without relying on mayo, instead using Greek yogurt for a boost of protein and probiotics. Packed with black beans, fire-roasted corn, crisp bell peppers, and a medley of smoky spices, it’s a satisfying meal that’s perfect for lunch, dinner, or meal prep.
This Southwestern Chicken Salad is inspired by the bold flavors of the American Southwest, blending influences from Mexican, Native American, and Spanish cuisine. Every bite offers a mix of tangy lime, smoky chili spices, and fresh veggies. It’s light, refreshing, and keeps well in the fridge, making it ideal for busy weekdays.
Why You’ll Love This Southwestern Chicken Salad
- High Protein: Each serving contains 33g of protein to help keep you full and energized.
- No Mayo: Creamy texture comes from Greek yogurt, keeping it lighter and healthier.
- Bold Southwest Flavor: Smoky, spicy, and tangy notes make it unique and exciting.
- Meal Prep Friendly: Perfect for making ahead and storing in the fridge for up to 4 days.
- Quick to Make: Ready in about 30 minutes, making it ideal for weeknight meals.
Ingredients You’ll Need
- Chicken Breast: Boneless and skinless chicken is boiled and shredded. Rotisserie or canned chicken can also be used for convenience.
- Greek Yogurt: Adds creaminess without mayo, plus a boost of protein and probiotics.
- Red Bell Pepper: Adds crispness and vibrant color to your salad.
- Black Beans: Provide fiber and plant-based protein.
- Corn: Fire-roasted or frozen corn works best for a smoky, slightly sweet flavor.
- Cilantro: Brings freshness and bright flavor; optional if you’re sensitive to it.
- Red Onion: Adds a subtle bite; you can substitute shallots or rinse the onion for milder flavor.
- Lime Juice: Gives a fresh tang and balances the spices.
- Spices: Ground cumin, chili powder, smoked paprika, cayenne, kosher salt, and black pepper create the signature Southwestern taste.
Step-by-Step Instructions
1. Cook the Chicken
Start by placing the chicken breasts in a medium pot and seasoning them with kosher salt and black pepper. Cover with at least 1 inch of water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15–20 minutes, or until the internal temperature reaches 165°F. Cooking time may vary based on the thickness of your chicken.
2. Shred the Chicken
Transfer the cooked chicken to a large bowl or the bowl of a stand mixer and shred it. You can also use two forks if you prefer. The stand mixer makes the process faster and easier.
3. Prepare the Salad Base
In another large bowl, whisk together the Greek yogurt, lime juice, cumin, chili powder, smoked paprika, cayenne, kosher salt, and black pepper.
4. Combine Ingredients
Add the shredded chicken, black beans, corn, red bell pepper, red onion, and cilantro to the yogurt mixture. Stir well until everything is evenly coated. Taste and adjust seasoning with extra salt, pepper, or cayenne if needed.
5. Chill and Serve
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve it on whole wheat toast, in a tortilla, with tortilla chips, or on a rice cake. It’s versatile, delicious, and keeps well for leftovers.
Tips for Customizing Your Southwestern Chicken Salad
- Cheese: Add Cotija cheese for a salty, crumbly texture.
- Spice: Include finely diced jalapeño for extra heat.
- Healthy Fats: Mix in avocado, but note it may brown slightly over time.
- Extra Freshness: Diced tomatoes can add sweetness and juiciness—use Roma tomatoes and remove seeds for best results.
This salad is perfect for meal prep because it stores well in the fridge. Keep it in an airtight container for up to four days, stirring it before serving if any liquid separates.
Southwestern Chicken Salad is quick, nutritious, and packed with flavor, making it an ideal choice for anyone looking for a healthy, satisfying lunch or dinner.
Print
Bold and Flavorful Southwestern Chicken Salad (No Mayo)
- Total Time: 30 min
Ingredients
1 lb boneless, skinless chicken breast
Kosher salt & black pepper, to taste
1 cup full-fat plain Greek yogurt or skyr
2 tbsp fresh lime juice
¾ tsp ground cumin
¾ tsp chili powder
¾ tsp smoked paprika
Cayenne pepper, optional, to taste
¾ cup black beans, drained and rinsed
½ cup finely diced red bell pepper
½ cup corn (fire-roasted, frozen, or fresh)
¼ cup finely diced red onion
¼ cup chopped fresh cilantro
Instructions
-
Cook the Chicken:
Place chicken breasts in a medium pot, season with kosher salt and black pepper, and cover with at least 1 inch of water. Bring to a boil, then reduce heat to low, cover, and simmer 15–20 minutes until internal temperature reaches 165°F. -
Shred the Chicken:
Transfer cooked chicken to a large bowl or the bowl of a stand mixer. Shred using a mixer or two forks. -
Prepare the Dressing:
In a separate large bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, smoked paprika, cayenne, kosher salt, and black pepper. -
Mix the Salad:
Add shredded chicken, black beans, corn, red bell pepper, red onion, and cilantro to the yogurt mixture. Stir until fully combined. Adjust seasoning to taste. -
Chill and Serve:
Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve on toast, in a tortilla, with tortilla chips, or on a rice cake.
Notes
- Rotisserie or Canned Chicken: Substitute 2.5 cups of shredded rotisserie or canned chicken for the cooked chicken breasts.
- Spice Level: Adjust cayenne or chili powder based on your preferred heat.
- Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving if liquid separates.
- Optional Add-ins: Cotija cheese, jalapeño, avocado, or diced tomatoes can be added for extra flavor and texture.
- Prep Time: 10 min
- Cook Time: 20 min
