Can I use rotisserie chicken instead?

Absolutely! Rotisserie chicken is a fantastic shortcut. Just shred about 3–4 cups and mix it right in. It makes this Southwestern Chicken Salad even faster for busy days.

How long does it last in the fridge?

Stored in an airtight container, it will keep for 3–4 days. The flavors actually get better after a day.

Can I make it dairy-free?

Yes. Swap the Greek yogurt for a dairy-free yogurt alternative. Just choose one that’s plain and unsweetened.

Is this good for meal prep?

Yes! It’s high in protein thanks to the chicken and Greek yogurt, and the black beans add fiber. Portion it into containers and pair with veggies, crackers, or tortillas for grab-and-go lunches.

I don’t recommend freezing it. The yogurt-based dressing can separate once thawed, and the texture won’t be the same.

Southwestern Chicken Salad: 5 Bold & Zesty Wins

Description

Creamy, zesty Southwestern Chicken Salad made with tender shredded chicken, black beans, sweet corn, red bell pepper, and a bold spiced Greek yogurt dressing. Perfect for meal prep, wraps, sandwiches, or serving with tortilla chips for an easy lunch or light dinner.

Ingredients

Scale

1 lb boneless, skinless chicken breast
Kosher salt & black pepper, to taste
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
Cayenne pepper (optional, to taste)
¾ cup black beans, rinsed and drained
½ cup finely diced red bell pepper
½ cup corn (fire-roasted preferred)
¼ cup finely diced red onion
¼ cup chopped fresh cilantro

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Instructions

Place chicken breasts in a medium pot. Season with kosher salt and black pepper. Cover with at least 1 inch of water.
Bring to a boil. Once boiling, cover with a lid, reduce heat to low, and simmer for 15–20 minutes, or until the internal temperature reaches 165°F.
Transfer cooked chicken to a large bowl and shred using two forks or a stand mixer with the paddle attachment.
In a separate large bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, smoked paprika, salt, pepper, and cayenne (if using).
Add shredded chicken, black beans, red bell pepper, corn, red onion, and cilantro to the dressing.
Stir until fully combined. Taste and adjust seasoning if needed.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Serve on whole wheat toast, in a tortilla, over greens, or with tortilla chips.

Notes

Rotisserie chicken can be used for a quick shortcut (about 3–4 cups shredded).

Fire-roasted corn adds extra smoky flavor.

For extra creaminess, stir in diced avocado just before serving.

Store in an airtight container in the refrigerator for up to 4 days.

Not recommended for freezing due to the yogurt-based dressing.

Prep Time: 15 minutes
Cook Time: 20
Category: Salad, Lunch
Method: Stovetop
Cuisine: American, Southwestern

Nutrition

Serving Size: 1 serving (approx. 1 cup
Calories: 285 kcal
Sugar: 4 g
Sodium: 420 mg
Fat: 11 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 85 mg