Quick Southwestern Chicken Salad

Southwestern chicken salad is the flavorful, protein-packed meal that’s perfect for busy weeknights or energizing lunches. Loaded with shredded chicken, black beans, corn, and bold spices, it’s creamy, satisfying, and totally customizable. This version uses Greek yogurt instead of mayo for a lighter, tangier twist, but keeps all the crave-worthy flavor thanks to cumin, chili powder, lime juice, and a pop of fresh cilantro. Ready in under 35 minutes, it’s meal prep-friendly and just as delicious stuffed in a wrap as it is scooped with tortilla chips.

Why You’ll Love This Recipe

this recipe

• ✅ High in protein – Lean chicken breast + Greek yogurt = satisfying & filling
• ✅ Bold & zesty flavor – Chili powder, cumin, and lime juice pack a punch
• ✅ Fast prep – Done in 30 minutes or less
• ✅ Meal prep friendly – Stores well for up to 4 days
• ✅ Versatile – Serve in wraps, on greens, with chips, or over rice

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breast
• Kosher salt, to taste
• Black pepper, to taste

For the Salad:

• 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
• Kosher salt and black pepper, to taste
• Cayenne pepper (optional, to taste)
• ¾ cup black beans (rinsed and drained)
• ½ cup fire-roasted corn (or regular corn)
• ½ cup diced red bell pepper
• ¼ cup chopped red onion
• ¼ cup chopped fresh cilantro

Instructions

1. Poach and Shred the Chicken
   • Place chicken breasts in a pot with salt and pepper.
   • Cover with water and bring to a boil.
   • Reduce heat and simmer 15–20 minutes, or until cooked through (165°F).
   • Transfer to a bowl and shred using two forks or a stand mixer.
2. Make the Dressing
   • In a large bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, smoked paprika, salt, black pepper, and cayenne (if using).
3. Combine Ingredients
   • Add shredded chicken, black beans, corn, red bell pepper, red onion, and cilantro to the dressing.
   • Mix thoroughly until evenly coated.
4. Chill and Serve
   • Cover and refrigerate for 30 minutes for best flavor.
   • Serve in wraps, over greens, or with tortilla chips.

Recipe Details

• Prep Time: 10–15 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–35 minutes
• Servings: 4
• Difficulty: Easy

Nutrition Facts (Per Serving)

• Calories: ~700
• Protein: 75–85 g
• Fat: 10–15 g
• Carbohydrates: 45–55 g
• Fiber: 6 g
• Sugar: 5 g

Tips & Variations

• 🔁 Use rotisserie chicken to cut prep time
• 🥑 Swap Greek yogurt with mashed avocado or sour cream
• 🌽 Use fresh corn for a summer-ready twist
• 🌶️ Add heat with jalapeños or chipotle in adobo
• 🌱 Not a cilantro fan? Try green onions or parsley instead
• 🧀 Add cheese like cotija or shredded cheddar for extra richness

FAQs

Can I make it ahead?
Yes! It keeps in the fridge for up to 4 days and actually tastes better the next day.

Can I use chicken thighs instead of breasts?
Absolutely—just cook a bit longer and shred as usual.

How do I serve this salad?
Great in tortillas, over greens, stuffed in pita, or as a dip with chips.

Southwestern Chicken Salad

This bold, protein-rich southwestern chicken salad comes together in under 35 minutes and is perfect for wraps, bowls, or easy meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• **For the Chicken:**
• – 1 lb boneless skinless chicken breast
• – Kosher salt and black pepper to taste
• **For the Salad:**
• – 1 cup full-fat Greek yogurt or skyr
• – 2 tbsp lime juice
• – ¾ tsp ground cumin
• – ¾ tsp chili powder
• – ¾ tsp smoked paprika
• – Kosher salt and pepper to taste
• – Cayenne pepper optional
• – ¾ cup black beans rinsed
• – ½ cup corn fire-roasted preferred
• – ½ cup diced red bell pepper
• – ¼ cup chopped red onion
• – ¼ cup chopped cilantro

Equipment

• – Medium pot
• Mixing bowls
• – Forks or stand mixer

Method

 

1. Boil chicken in salted water until fully cooked (165°F), then shred.
2. Mix yogurt, lime juice, and spices in a large bowl.
3. Add chicken, beans, corn, pepper, onion, and cilantro.
4. Mix to combine, then chill for 30 minutes before serving.

Notes

– Use rotisserie chicken for even faster prep
– Store leftovers in an airtight container for up to 4 days
– Serve cold for best flavor and texture

Conclusion

Southwestern chicken salad is the no-fuss, flavor-packed solution for lunch, dinner, or meal prep. With bold spices, creamy yogurt, and colorful veggies, it’s everything you want in a satisfying salad—without the lettuce fatigue. It’s quick, healthy, and endlessly customizable, making it a recipe you’ll return to week after week.