Description
This Southwestern Chicken Salad is a powerhouse lunch, bursting with bold flavor and bright colors! It’s made creamy with greek yogurt (no mayo), infused with Mexican-inspired spices and rounded out with fiber-rich black beans, fire-roasted corn and crisp bell pepper. It’s easy to make, light yet full of protein, and holds up great for meal prep.
Ingredients
1 lb boneless, skinless chicken breast *
kosher salt & black pepper to taste
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 & black pepper to taste
cayenne optional, to taste
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
1. First, 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.
2. Transfer cooked chicken to a large bowl or the bowl of a stand mixer and shred.
3. In another large bowl, add the greek yogurt, lime juice and spices. Whisk until combined. Add shredded chicken and remaining ingredients. Stir until combined. Taste and adjust seasoning.
4. Place chicken salad in the fridge to cool and allow flavors to meld. Serve on toast, tortillas, rice cakes or with tortilla chips.
Notes
*You can substitute about 2.5 cups of shredded rotisserie chicken or canned chicken.