Quick Southwestern Chicken Salad
This flavorful, creamy chicken salad with southwest spices is fast, healthy, and ideal for wraps, bowls, or lunch prep.
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.
- Customize with your favorite beans or veggies.
- Serve with chips, over rice, or wrapped in a tortilla.