Ingredients
Chicken
- 1 lb boneless, skinless chicken breast
- Kosher salt, to taste
- Black pepper, to taste
Dressing and Salad Mix
- 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, to taste
- Black pepper, to taste
- Cayenne pepper, optional, to taste
Vegetables and Beans
- ¾ cup black beans, rinsed and drained
- ½ cup finely diced red bell pepper
- ½ cup fire-roasted corn
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro
Instructions
- Cook the Chicken: Place the chicken breasts in a medium pot and season them generously with kosher salt and black pepper. Add enough water to cover the chicken by at least one inch. Bring the water to a boil, then cover the pot with a lid, reduce the heat to low, and simmer gently for 15-20 minutes until the internal temperature of the chicken reaches 165°F.
- Shred the Chicken: Transfer the cooked chicken to a large bowl or to the bowl of a stand mixer. Shred the chicken finely using the mixer on low speed or by pulling apart with two forks until the chicken is evenly shredded.
- Prepare the Dressing: In a separate 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 well combined.
- Combine Salad Ingredients: Add the shredded chicken, black beans, diced red bell pepper, fire-roasted corn, red onion, and chopped cilantro into the bowl with the dressing. Stir everything together thoroughly to ensure the chicken and vegetables are coated evenly with the dressing. Taste and adjust seasoning with additional salt, pepper, or cayenne as desired.
- Chill and Serve: Place the prepared chicken salad in the refrigerator and let it chill until the flavors meld and the salad cools down. Serve this Southwestern Chicken Salad on whole wheat toast, with tortilla chips, atop a rice cake, or wrapped in a tortilla for a fresh and satisfying meal.
Notes
- Use fire-roasted corn for added smoky flavor, but regular corn can be substituted if needed.
- Greek yogurt adds creaminess without the heaviness of mayo, making the salad lighter and protein-rich.
- This salad holds up well for meal prep and can be refrigerated for up to 3 days in an airtight container.
- Adjust cayenne pepper according to your spice preference for mild to moderate heat.
- For a lower-fat option, use non-fat Greek yogurt instead of full-fat, though creaminess may be slightly reduced.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Low Fat
