Southwestern Chicken Salad
A nutritious Southwestern Chicken Salad bursting with flavor and color, made with Greek yogurt and packed with protein.
Equipment
- medium pot with lid
- 2 large bowls
- hand or stand mixer
- cutting board
- knife
- Spatula
- whisk
- can opener
- colander
Ingredients
Chicken and Dressing
- 1 lb boneless, skinless chicken breast
- kosher salt & black pepper to taste
- 1 cup full-fat plain greek yogurt or skyr
- 2 tablespoon lime juice
- ¾ teaspoon ground cumin
- ¾ teaspoon chili powder
- ¾ teaspoon smoked paprika
- cayenne optional, to taste
Vegetables and Beans
- ¾ cup black beans
- ½ cup finely diced red bell pepper
- ½ cup corn I prefer fire-roasted
- ¼ cup finely diced red onion
- ¼ cup chopped cilantro
Instructions
Cooking and Assembling
- Add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15-20 minutes, until internal temperature reaches 165F.
- Transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it.
- In another large bowl, add the greek yogurt, lime juice and spices. Whisk until combined. Then add in the shredded chicken and remaining ingredients. Stir until combined.
- Place chicken salad in the fridge until has cooled down and the flavors have melded together. Serve on whole wheat toast, with tortilla chips, on a rice cake, or in a tortilla.
Notes
This salad is great for meal prep and can be stored in the refrigerator for several days.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 4gCholesterol: 80mgSodium: 500mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg
Tried this recipe?Let us know how it was!