Quick southwestern chicken salad is the answer when you need a flavorful, high-protein meal in under 30 minutes. Packed with lean chicken, bold spices, Greek yogurt, beans, and crunchy veggies, it’s a colorful, satisfying dish you’ll turn to again and again. Whether you serve it in a wrap, over lettuce, or straight from the bowl, this salad is perfect for meal prep, weeknight dinners, or grab-and-go lunches.

This isn’t your average chicken salad. The southwestern twist brings bold flavor, heat, and texture to every bite — all without mayo. Greek yogurt gives it a creamy base with extra protein, while cumin, chili powder, and smoked paprika bring the fiesta. With juicy chicken, black beans, sweet corn, red bell peppers, and fresh cilantro, this dish is vibrant, healthy, and customizable. It’s a quick fix that doesn’t feel like a compromise.

Table of Contents

❤️ Why You’ll Love This Recipe

🕒 Fast & Easy – Ready in about 30 minutes
🥩 High in Protein – Great for post-workout meals
🌶️ Bold Flavors – Southwest spices and lime juice bring it to life
🥗 Meal-Prep Friendly – Keeps in the fridge for up to 4 days
🌮 Versatile – Serve in wraps, bowls, or tacos

🛒 Ingredients

For the chicken:

1 lb boneless, skinless chicken breast
Kosher salt, to taste
Black pepper, to taste
Water (enough to cover the chicken)

For the salad:

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
Kosher salt and pepper, to taste
Pinch of cayenne pepper (optional)
¾ cup black beans, rinsed and drained
½ cup corn kernels (fire-roasted or regular)
½ cup diced red bell pepper
¼ cup chopped red onion
¼ cup chopped fresh cilantro

🥣 Instructions

Poach & Shred the Chicken
Place chicken breasts in a pot. Season with salt and pepper. Cover with water and bring to a boil. Reduce to a simmer, cover, and cook 15–20 minutes or until internal temp reaches 165°F. Let rest, then shred using two forks or a mixer.
Mix the Dressing
In a large bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, smoked paprika, salt, pepper, and cayenne if using.
Combine Everything
Add shredded chicken, black beans, corn, bell pepper, red onion, and cilantro to the yogurt mixture. Stir well to coat.
Chill & Serve
Refrigerate for at least 30 minutes before serving to let flavors develop. Serve cold in wraps, over lettuce, or with tortilla chips.

⏱️ Recipe Details

Prep Time: 10–15 minutes
Cook Time: 15–20 minutes
Total Time: 25–35 minutes
Servings: 4
Difficulty: Easy

🔢 Nutrition Facts (Per Serving – Estimated)

Calories: ~700
Protein: 75–85g
Fat: 10–15g
Carbs: 45–55g
Fiber: 8–10g

💡 Tips & Variations

Use rotisserie chicken for a zero-cook version.
Swap the yogurt with sour cream or mashed avocado.
Change the beans — pinto, chickpeas, or kidney beans all work.
Add heat — jalapeños or hot sauce take it up a notch.
Make it a bowl — serve over rice or greens with avocado slices.

❓ FAQs

Can I make this ahead of time?
Yes! It actually tastes better the next day. Just stir before serving.

How long does it keep in the fridge?
Up to 4 days in an airtight container.

Can I use chicken thighs?
Absolutely — they’ll be juicier and more flavorful, but increase the cook time slightly.

What’s the best way to serve it?
Wraps, rice bowls, salads, or as a dip with tortilla chips!

Quick Southwestern Chicken Salad

This flavorful, creamy chicken salad with southwest spices is fast, healthy, and ideal for wraps, bowls, or lunch prep.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Salad

Cuisine American

Servings 4

Calories 180 kcal

Equipment

– Medium pot
Large mixing bowl
– Knife & cutting board

Ingredients

**For the chicken:**
– 1 lb boneless skinless chicken breast
– Kosher salt & pepper
– Water to cover
**For the salad:**
– 1 cup plain Greek yogurt
– 2 tbsp lime juice
– ¾ tsp cumin
– ¾ tsp chili powder
– ¾ tsp smoked paprika
– Kosher salt & pepper to taste
– Pinch cayenne optional
– ¾ cup black beans
– ½ cup corn kernels
– ½ cup diced red bell pepper
– ¼ cup chopped red onion
– ¼ cup chopped cilantro

Instructions

Boil chicken in salted water until fully cooked (15–20 min), then shred.
In a large bowl, mix yogurt, lime juice, and spices.
Add shredded chicken, beans, corn, pepper, onion, and cilantro.
Stir well. Chill for 30 minutes before serving.

Notes

– Use rotisserie chicken for faster prep.
– Customize with your favorite beans or veggies.
– Serve with chips, over rice, or wrapped in a tortilla.

Keyword Southwestern Chicken Salad

🏁 Conclusion

This quick southwestern chicken salad is bold, creamy, and incredibly satisfying. With its mix of protein, veggies, and spices, it’s the perfect make-ahead meal for busy days. Whether you’re packing lunches, feeding a crowd, or just craving something fresh and flavorful, this recipe checks all the boxes.