Quick Southwestern Chicken Salad
A vibrant and flavorful salad featuring tender shredded chicken, creamy Greek yogurt dressing, and a mix of fresh vegetables and beans, perfect for meal prep or a light dinner.
Ingredients
For the Chicken
- 1 lb boneless (skinless chicken breast)
- Kosher salt & pepper to taste
- Water to cover chicken
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 rinsed and drained
- ½ cup corn kernels fresh or frozen
- ½ cup diced red bell pepper
- ¼ cup chopped red onion
- ¼ cup chopped cilantro
Instructions
Cooking the Chicken
- Place the boneless, skinless chicken breasts in a pot and cover them with water. Season with kosher salt and bring to a boil.
- Once boiling, reduce the heat and let it simmer for 15 to 20 minutes or until the chicken is cooked through (internal temperature of 165°F / 75°C).
Shredding the Chicken
- Remove the chicken from the pot and allow it to cool slightly. Shred the chicken into bite-sized pieces using two forks.
Preparing the Dressing
- In a large mixing bowl, combine the Greek yogurt, lime juice, cumin, chili powder, smoked paprika, and cayenne (if using). Season with kosher salt and pepper to taste, and mix until smooth.
Combining Ingredients
- Add the shredded chicken to the bowl along with the black beans, corn, diced bell pepper, chopped red onion, and cilantro. Stir until everything is evenly coated.
Chilling
- Cover the bowl with plastic wrap or a lid and chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
Consider marinating the chicken for extra flavor. This salad is perfect for meal prepping and can be served in various ways, such as over greens or in wraps.