Name: Southwestern Chicken Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southwestern
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 (fire-roasted); ¼ cup finely diced red onion; ¼ cup chopped cilantro

Jump to Recipe

If you’re on the hunt for a dish that’s bursting with color, flavor, and a hint of Southwest flair, let me introduce you to one of my absolute go-to meals: Southwestern Chicken Salad. This vibrant salad delivers tender, seasoned chicken blended with creamy Greek yogurt, crisp veggies, beans, and just the right hit of spice. It’s the kind of recipe that feels fresh and filling all at once, making it perfect for both meal prep and a crowd-pleasing lunch. The flavors meld together beautifully, and trust me, you’ll come back to this salad again and again!

Southwestern Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Southwestern Chicken Salad lies in how easily you can pull it together with everyday staples. Every ingredient plays its part—bringing either creaminess, crunch, color, or a kick of zesty Southwest flavor. Here’s what you need to make this recipe sing:

Boneless, skinless chicken breast (1 lb): This lean protein forms the hearty base of the salad—poaching keeps it juicy and easy to shred.
Kosher salt & black pepper: Essential for seasoning both your chicken and the final salad to taste.
Full-fat plain Greek yogurt or skyr (1 cup): For a creamy, tangy dressing that lightens up the dish beautifully.
Lime juice (2 tbsp): Adds brightness and a little pop of acidity to balance the richness.
Ground cumin (¾ tsp): This earthy spice gives the salad a warm, unmistakably Southwestern backbone.
Chili powder (¾ tsp): For a gentle, aromatic heat that makes the flavors pop.
Smoked paprika (¾ tsp): Lends a subtle smokiness that rounds out the spice profile.
Cayenne (optional, to taste): Feeling bold? Just a pinch for a little extra heat!
Black beans (¾ cup): Creamy, protein-packed, and classic in any Southwestern Chicken Salad.
Finely diced red bell pepper (½ cup): Gives gorgeous color and a sweet, juicy crunch.
Corn, preferably fire-roasted (½ cup): Fire-roasted corn adds a delightful char and roasty sweetness.
Finely diced red onion (¼ cup): Just enough sharpness to wake up every bite.
Chopped cilantro (¼ cup): Adds fresh, zippy flavor that ties everything together.

How to Make Southwestern Chicken Salad

Step 1: Poach and Season the Chicken

Start by placing your chicken breasts into a medium-sized pot. Sprinkle generously with kosher salt and black pepper, then cover with at least an inch of water. Bring the pot to a boil, cover with a lid, and reduce the heat to a gentle simmer. Let the chicken cook for 15 to 20 minutes—depending on how thick those breasts are—until the internal temperature reaches 165F. This keeps the chicken ultra-juicy and easy to shred.

Step 2: Shred the Chicken

Once your chicken is cooked through, transfer it into a large bowl—or even better, the bowl of a stand mixer if you have one. Shredding the chicken is incredibly easy with the paddle attachment; otherwise, two forks will work just fine. You want a light, fluffy shred to help the chicken soak up all the creamy flavors later on.

Step 3: Mix Up the Creamy Southwestern Dressing

Grab another big bowl and add your Greek yogurt (or skyr), the fresh lime juice, ground cumin, chili powder, smoked paprika, a little extra salt and pepper, and a shake of cayenne if you like heat. Whisk it all together until smooth and thoroughly combined—the smell alone will get your taste buds excited!

Step 4: Combine Everything

Now for the fun part—add the shredded chicken right into the bowl of yogurt dressing, then tip in the black beans, red bell pepper, corn, red onion, and chopped cilantro. Stir everything together until every bit of chicken and every last veggie is coated in that creamy, spiced dressing. Taste, and adjust with more salt, pepper, or cayenne as your heart desires.

Step 5: Chill and Let the Flavors Mingle

Pop the bowl of Southwestern Chicken Salad into the fridge for at least 30 minutes to let all the flavors meld. Not only does this help the salad taste even more delicious, but serving it chilled adds a refreshing twist, especially on a warm day.

How to Serve Southwestern Chicken Salad

Garnishes

Take your Southwestern Chicken Salad up a notch with the right garnishes! A sprinkle of extra chopped cilantro, diced avocado, or a squeeze of fresh lime over the top adds a burst of freshness. Crumbled tortilla chips or a dusting of cotija cheese also bring a crunchy, creamy element that’s impossible to resist.

Side Dishes

This salad makes a fantastic main event, but don’t be afraid to pair it with sides like a zesty quinoa salad, a scoop of pico de gallo, or sweet potato fries to turn lunch into a full-on Southwestern feast. It also fits in perfectly with a simple bowl of tortilla chips or a crisp green salad.

Creative Ways to Present

If you want to get playful, try scooping Southwestern Chicken Salad into butter lettuce cups, piling it onto toasted bread for a satisfying sandwich, or tucking it into a grilled tortilla wrap for a picnic-ready lunch. It also makes a delightful topping over brown rice or a crisp base of leafy greens for a make-ahead bowl.

Make Ahead and Storage

Storing Leftovers

Store any leftover Southwestern Chicken Salad in an airtight container in the fridge. It’ll stay wonderfully fresh and tasty for up to three days—the flavors even get deeper and more harmonious over time.

Freezing

While it’s technically possible to freeze this salad, the yogurt base can separate and turn watery after thawing, which affects both texture and taste. If you want to freeze the cooked, shredded chicken ahead of time, that works beautifully—just add the fresh ingredients when you’re ready to assemble.

Reheating

There’s really no need to reheat Southwestern Chicken Salad, since it’s best served chilled or at room temperature. But if you prefer it slightly warm for wraps or sandwiches, gently microwave a portion (without the delicate veggies if possible) for 20 seconds, then assemble just before serving.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Rotisserie chicken is a fabulous shortcut for Southwestern Chicken Salad, and it makes the prep even speedier. Just shred, toss, and go.

What’s the best way to make this salad dairy-free?

Try swapping in your favorite plain, unsweetened non-dairy yogurt, such as coconut or almond-based varieties. It changes the flavor slightly, but keeps things creamy and delicious without dairy.

How can I make it spicier?

Looking for a kick? Add extra cayenne, a diced jalapeño, or even a spoonful of chipotle in adobo to the dressing for more heat and smoky depth.

Is this salad good for meal prep?

Definitely! Southwestern Chicken Salad holds up very well for several days in the fridge, making it an ideal option for make-ahead lunches or quick dinners.

What other veggies can I add?

Feel free to get creative! Diced tomatoes, creamy avocado, shredded carrot, or chopped green onions all make excellent additions, keeping the salad colorful and exciting every time you make it.

Final Thoughts

If you crave bright, bold flavors and a dish that’s as easy as it is tasty, you simply have to try Southwestern Chicken Salad. It’s one of those joyful recipes that everyone falls in love with after just one bite—so gather your ingredients, whip up a batch, and treat yourself to a little Southwest sunshine no matter the season!

Southwestern Chicken Salad Recipe

★★★★★

4.9 from 10 reviews

Author: lina
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Southwestern Chicken Salad recipe is a delicious and protein-packed dish perfect for a quick and easy meal. Made with tender shredded chicken, black beans, crunchy veggies, and a flavorful yogurt-based dressing, this salad is bursting with Southwest-inspired flavors.

Instructions

Cook the Chicken: Add chicken breasts to a medium pot, season with salt and pepper, cover with water, and simmer until internal temperature reaches 165F.
Shred the Chicken: Transfer cooked chicken to a bowl and shred using a mixer or forks.
Prepare the Dressing: In a bowl, combine yogurt, lime juice, spices. Add shredded chicken and remaining ingredients. Mix well.
Chill and Serve: Refrigerate the chicken salad until cooled. Serve on toast, with chips, on a rice cake, or in a tortilla.

Notes

You can customize this salad by adding avocado, jalapenos, or your favorite toppings.
This salad can be made ahead and stored in the fridge for a quick meal or snack.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad, Main Course
Method: Mixing, Chilling
Cuisine: Southwestern