Description
A flavorful Southwestern Chicken Salad made with shredded poached chicken, creamy Greek yogurt, tangy lime, and a blend of spices, mixed with black beans, corn, red bell pepper, red onion, and cilantro. Perfect served chilled on toast, tortilla chips, rice cakes, or in a tortilla for a quick and healthy meal.
Ingredients
Units
Scale
Chicken
- 1 lb boneless, skinless chicken breast
- kosher salt to taste
- black pepper to taste
Dressing & Salad Mix
- 1 cup full-fat plain greek yogurt or skyr
- 2 tbsp lime juice
- 3/4 tsp ground cumin
- 3/4 tsp chili powder
- 3/4 tsp smoked paprika
- kosher salt to taste
- black pepper to taste
- cayenne pepper optional, to taste
- 3/4 cup black beans
- 1/2 cup finely diced red bell pepper
- 1/2 cup corn (preferably fire-roasted)
- 1/4 cup finely diced red onion
- 1/4 cup chopped cilantro
Instructions
- Poach Chicken: Add the chicken breasts to a medium pot and season with kosher salt and black pepper. Cover the chicken with at least 1 inch of water and bring to a boil. Once boiling, cover the pot with a lid, reduce the heat to low, and let the chicken simmer for 20 minutes or until the internal temperature reaches 165°F, depending on thickness.
- Shred Chicken: Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the chicken using two forks or by mixing on low speed with the stand mixer until shredded.
- Prepare Dressing: In a large bowl, whisk together the Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and optional cayenne until well combined.
- Mix Salad: Add the shredded chicken, black beans, diced red bell pepper, corn, diced red onion, and chopped cilantro to the dressing mixture. Stir everything together until evenly combined. Taste and adjust seasoning with additional salt, pepper, or cayenne as needed.
- Chill and Serve: Place the chicken salad in the refrigerator to chill and allow the flavors to meld for at least 15-20 minutes. Serve chilled on whole wheat toast, tortilla chips, rice cakes, or wrapped in a tortilla. Enjoy!
Notes
- For extra flavor, use fire-roasted corn to add a smoky taste.
- Adjust cayenne pepper to control the heat level according to preference.
- Use a stand mixer for quicker shredding or two forks if unavailable.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve as a main dish or use as a filling for wraps and sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 85 mg
