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.
Equipment
- - Medium pot
- Mixing bowls
- - Forks or stand mixer
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
Instructions
- Boil chicken in salted water until fully cooked (165°F), then shred.
- Mix yogurt, lime juice, and spices in a large bowl.
- Add chicken, beans, corn, pepper, onion, and cilantro.
- 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
- Store leftovers in an airtight container for up to 4 days
- Serve cold for best flavor and texture