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Southwestern Chicken Salad

Creamy Southwestern Chicken Salad with black beans, corn, and shredded chicken
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This Southwestern Chicken Salad is a creamy, smoky, high-protein mix with shredded chicken, black beans, corn, crisp veggies, lime, and warm spices.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast
  • Kosher salt and black pepper, to taste
  • 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 and black pepper, to taste
  • Cayenne, 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

  1. Add the chicken breasts to a medium pot and season them with kosher salt and black pepper. Pour in enough water to cover the chicken by at least 1 inch.
  2. Bring the water to a boil, then cover the pot, lower the heat, and simmer for 15-20 minutes, until the chicken reaches 165°F.
  3. Transfer the cooked chicken to a large bowl or stand mixer bowl. Shred it with a hand mixer, stand mixer, or two forks.
  4. In a separate large bowl, whisk the Greek yogurt or skyr with the lime juice, cumin, chili powder, smoked paprika, salt, pepper, and cayenne if using.
  5. Fold in the shredded chicken, black beans, red bell pepper, corn, red onion, and cilantro until everything is evenly coated.
  6. Taste and adjust the seasoning with more salt, pepper, or cayenne as needed.
  7. Refrigerate until chilled, then serve on whole wheat toast, with tortilla chips, on a rice cake, or wrapped in a tortilla.

Notes

  • You can swap the cooked chicken breast for about 2.5 cups of shredded rotisserie chicken or canned chicken.

Nutrition

Keywords: Southwestern Chicken Salad, southwest chicken salad, high-protein chicken salad, Greek yogurt chicken salad

Find it online: https://thekitchenfinesse.com/2026/05/11/southwestern-chicken-salad/