Southwestern Chicken Salad

This Southwestern Chicken Salad is a powerhouse lunch, bursting with bold flavor and bright colors! It’s made creamy with greek yogurt (no mayo), infused with Mexican-inspired spices and rounded out with fiber-rich black beans, fire-roasted corn and crisp bell pepper. It’s easy to make, light yet full of protein, and holds up great for meal prep.

I always feel weirdly self-conscious about posting “repetitive” recipes…you know, like posting a new taco recipe or smoothie recipe every week. I don’t believe in capitalizing on recipes/content you know are going to perform well on social media, and constantly spitting out new variations of them. Yet here I am posting my third chicken salad recipe. But, this feels a bit different. Kyle and I have truly been obsessed with chicken salad lately because it’s quick, convenient, nutrient-dense and so satisfying. It just so happens that you all have been loving them too. All that to say, the chicken salad recipes are going to continue until I get sick of em!

For my latest variation, we have this flavorful and fun Southwestern Chicken Salad inspired by the Southwestern area of the United States, which blends together Mexican, Native American and Spanish influences. Each bite is loaded with some fiber-rich black beans, fire-roasted corn, crisp bell pepper, lots of smoky spices and a bit of tang from the lime juice. And did I mention there’s no mayo in this chicken salad recipe!? Instead we’re using greek yogurt for a creamy protein boost.

I love having this Southwest Chicken Salad on hand in the fridge for a quick lunch, a healthy snack, or even a dinner! It pairs well with so many different things, and puts the store bought chicken salad to shame in my humble opinion 😉

Why You’ll Love this Southwestern Chicken Salad

• Each serving is packed with 33g of protein and 4g of fiber!
• This chicken salad doesn’t require any mayo.
• It’s full of smoky, spicy and tangy flavor inspired by the Southwest.
• It makes for great leftovers and a healthy meal prep lunch.
• This southwestern chicken salad is ready in just 30 minutes!

What You Need to Make this Southwestern Chicken Salad (No Mayo)

• Boneless, Skinless Chicken Breast: I prefer to boil mine and then shred it, but you could also substitute rotisserie chicken or canned chicken to make this southwest salad even quicker!
• Greek Yogurt: This southwestern chicken salad contains no mayo! Instead it’s made creamy with full-fat plain greek yogurt (or skyr) which adds protein and probiotics.
• Red Bell Pepper: I absolutely love how bell pepper adds a refreshing crunch, and some color to this southwestern chicken salad.
• Black Beans: Black beans add some more plant-based protein and fiber! You won’t use a whole can here.
• Corn: I prefer to use frozen (and then thawed) fire-roasted corn, but canned corn, or fresh grilled corn cut off the cob are all perfect too.
• Cilantro: This adds a major flavor boost. You can leave it out if you’re sensitive to it.
• Red Onion: If you prefer a more mild flavor, you can either substitute shallots or rinse off the red onion before adding it into the chicken salad.
• Lime Juice: A generous amount of fresh lime juice adds acidity to balance out all the smoky flavors.
• Chili Powder, Cumin, Smoked Paprika, Cayenne, Kosher Salt & Black Pepper: These Mexican-inspired seasonings add smokiness, spice and tons of flavor to the chicken salad. And don’t be shy with the kosher salt, as it enhances all the other flavors!

How To Make this High Protein Southwest Chicken Salad

Boil the Chicken:

First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1″ of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15-20 minutes, or until internal temperature reaches 165F. The timing will vary slightly depending upon how large/thick your chicken breasts are.

Shred the Chicken:

Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it’s quicker!

Mix together Chicken Salad:

In another large bowl, add the greek yogurt, lime juice and spices. Whisk until combined. Then add in the shredded chicken and remaining ingredients. Stir until combined. Taste and adjust the amount of salt, pepper and cayenne as needed.

Let Chill & Enjoy:

Finally, place chicken salad in the fridge until is has cooled down and the flavors have melded together. Serve on whole wheat toast, with tortilla chips, on a rice cake or in a tortilla. Enjoy!

Can I Use Rotisserie Chicken or Canned Chicken Instead?

Totally! I typically go with the boiling method for chicken because it’s quick and cost effective, but if you’re in a rush you can substitute shredded rotisserie chicken or canned chicken. 1 cup of raw chicken breast yields about 2.5 cups of shredded chicken, so that’s how much rotisserie or canned chicken you would want to substitute.

Other Yummy Additions:

Chicken salad is so customizable – just keep tasting it as you go, and feel free to make any adjustments or additions that you please! Here are a few ideas for other add-ins that would be delicious in this Southwestern Chicken Salad:

• Cotija Cheese: A salty, crumbly cheese that’s almost like the Mexican equivalent of feta.
• Jalapeño: Bump up the heat in this chicken salad with some finely diced jalapeño.
• Avocado: This is a great source of fiber and healthy fats! I haven’t tried adding it into this recipe yet – it may brown slightly as it sits, but it will still taste delicious.
• Tomatoes: For a burst of sweetness and tang, add in some diced tomatoes – I recommend using roma tomatoes and then removing all the seeds/core so it’s not too juicy.

How Should I Serve this Southwest Chicken Salad?

This Southwestern Chicken Salad recipe is super versatile, as both a lunch, dinner or even snack! Most often, I like to serve it on some toasted whole wheat bread which adds additional protein and fiber to keep you fuller for longer. Similarly, you could sandwich it between two slices of bread rather than eating it open-faced. If you want to channel the Southwest vibes a bit more, enjoy this chicken salad alongside some tortilla chips (I really like these Masa ones because they’re fried in tallow oil) OR throw into a tortilla for either a taco or wrap.

How Should I Store Leftover Southwestern Chicken Salad?

One of the reasons that I love this Southwestern Chicken Salad so much is that it holds up great as leftovers, or as meal prep! Store it in an airtight container in the fridge for up to 4 days. You may notice a bit of liquid separation, so be sure to stir it back up before enjoying the leftovers.

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Chicken Salad Recipes?

• Greek Tzatziki Chicken Salad
• Cranberry and Pecan Chicken Salad

5 from 4 votes

Southwestern Chicken Salad

This Southwestern Chicken Salad is a powerhouse lunch, bursting with bold flavor and bright colors! It's made creamy with greek yogurt (no mayo), infused with Mexican-inspired spices and rounded out with fiber-rich black beans, fire-roasted corn and crisp bell pepper. It's easy to make, light yet full of protein, and holds up great for meal prep.

Servings 4 people

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Equipment

• medium pot with lid
• 2 large bowls
• hand or stand mixer or 2 forks
• cutting board
• knife
• spatula
• whisk
• can opener
• colander

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 (I prefer fire-roasted)
• ¼ cup finely diced red onion
• ¼ cup chopped cilantro

Instructions

• First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15-20 minutes (depending on the thickness of the chicken), until internal temperature reaches 165F.
  1 lb boneless, skinless chicken breast, kosher salt & black pepper
• Transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker!
• In another large bowl, add the greek yogurt, lime juice and spices. Whisk until combined. Then add in the shredded chicken and remaining ingredients. Stir until combined. Taste and adjust the amount of salt, pepper and cayenne as needed.
  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, cayenne, ¾ cup black beans, ½ cup finely diced red bell pepper, ½ cup corn, ¼ cup finely diced red onion, ¼ cup chopped cilantro
• Place chicken salad in the fridge until is has cooled down and the flavors have melded together. Serve on whole wheat toast, with tortilla chips, on a rice cake or in a tortilla. Enjoy!

Video

Notes

*NOTE: You can also substitute about 2.5 cups of shredded rotisserie chicken or canned chicken.

Calories: 231kcal

Course: Dinner, Lunch, Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Keyword: Black Beans, Chicken Breast, Chicken Salad, Cilantro, Corn, Gluten Free, Greek Yogurt, High Fiber, High Protein, Lime, Lunch, Meal Prep, Mexican, Quick & Easy, Southwestern

Nutrition

Calories: 231kcal | Carbohydrates: 16g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 201mg | Potassium: 722mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1002IU | Vitamin C: 29mg | Calcium: 81mg | Iron: 2mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.