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Southwestern Chicken Salad

Brighten Your Day with Southwestern Chicken Salad Delight

Enjoy a vibrant Southwestern Chicken Salad, packed with chicken, veggies, and black beans in a creamy dressing.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb boneless, skinless chicken breast Ensure it reaches an internal temperature of 165°F after cooking.
  • kosher salt & black pepper Essential seasonings; adjust according to taste.
  • ¾ cup black beans Rinse and drain canned beans for best results.
  • ½ cup finely diced red bell pepper Can substitute with green bell pepper.
  • ½ cup corn Preferably fire-roasted; use canned, frozen, or fresh.
  • ¼ cup finely diced red onion Green onions can be used for a milder flavor.
  • ¼ cup chopped cilantro Optional for those who aren’t fond of cilantro.
For the Dressing
  • 1 cup full-fat plain Greek yogurt or skyr Nonfat yogurt can be a lighter substitute.
  • 2 tbsp lime juice Fresh lime juice is recommended.
  • ¾ tsp ground cumin Contributes earthy notes typical of Southwestern cuisine.
  • ¾ tsp chili powder Adjust to your spice preference.
  • ¾ tsp smoked paprika Introduces essential smoky flavor.
  • cayenne Optional, to taste for extra heat.

Equipment

  • medium pot
  • Mixing Bowl
  • whisk
  • Spoon
  • plastic wrap or airtight container

Method
 

Cooking Instructions
  1. Place boneless, skinless chicken breasts in a medium pot. Sprinkle with kosher salt and black pepper, cover with water, bring to boil, then simmer for 15-20 minutes or until chicken reaches 165°F.
  2. Transfer cooked chicken to a mixing bowl, allow to cool slightly, then shred into bite-sized pieces.
  3. In a large bowl, combine Greek yogurt, lime juice, ground cumin, chili powder, and smoked paprika. Whisk until smooth and creamy.
  4. Add shredded chicken, black beans, red bell pepper, corn, and red onion to the dressing. Gently stir until everything is coated.
  5. Cover with plastic wrap or transfer to an airtight container, refrigerate for about 30 minutes to let flavors meld.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 40mgCalcium: 200mgIron: 3mg

Notes

Store in an airtight container in the fridge for up to 4 days; flavors improve as they meld together. Best served cold.

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