This Southwestern Chicken Salad is my go-to recipe when I need something satisfying, nutritious, and bursting with bold flavors! Made without mayo and loaded with Greek yogurt, this protein powerhouse combines tender shredded chicken with smoky spices, crisp vegetables, and zesty lime juice. Every bite delivers the perfect balance of creamy texture and southwestern flair.
I’ll be honest – I never thought I’d become a chicken salad enthusiast. But after discovering how to make it without mayo using Greek yogurt instead, I was completely hooked. This recipe has become my weekly meal prep staple, and my family requests it constantly. The combination of cumin, chili powder, and smoked paprika creates an incredible depth of flavor that puts store-bought versions to shame.
What makes this southwestern chicken salad special is how it captures authentic regional flavors. The Southwest cuisine draws inspiration from Mexican, Native American, and Spanish influences. You’ll taste this heritage in every spoonful with the smoky paprika, earthy cumin, and bright cilantro.
Recipe Timing:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty: Easy
Why You’ll Love This Southwestern Chicken Salad
High Protein Content: Each serving packs an impressive 33 grams of protein thanks to the chicken breast and Greek yogurt combination. This makes it perfect for post-workout meals or keeping you satisfied throughout busy afternoons.
No Mayo Needed: Greek yogurt creates the creamy base while adding probiotics and extra protein. You won’t miss the mayo at all – the tangy yogurt actually enhances the southwestern flavors beautifully.
Meal Prep Champion: This chicken salad stays fresh in the refrigerator for up to four days. The flavors actually improve as they meld together, making it ideal for weekly meal preparation.
Versatile Serving Options: Enjoy it on whole wheat toast, with tortilla chips, stuffed in a wrap, or even on its own as a light dinner. The possibilities are endless.
The fiber-rich black beans and fire-roasted corn add satisfying texture while boosting the nutritional value. Red bell pepper provides a sweet crunch that balances the smoky spices perfectly. Fresh cilantro brings brightness that ties all the flavors together.
I love how this recipe transforms simple ingredients into something extraordinary. The key is not holding back on the seasonings – southwestern cuisine is all about bold, confident flavors that make your taste buds dance.
Ingredients & Instructions
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breast | 1 lb | Choose evenly-sized pieces for uniform cooking |
| Kosher salt | To taste | For seasoning chicken and final dish |
| Black pepper | To taste | Freshly ground preferred |
| Full-fat plain Greek yogurt or skyr | 1 cup | Full-fat creates the creamiest texture |
| Fresh lime juice | 2 tbsp | About 1 large lime |
| Ground cumin | ¾ tsp | Essential for southwestern flavor |
| Chili powder | ¾ tsp | Use quality blend for best results |
| Smoked paprika | ¾ tsp | Creates depth and smoky flavor |
| Cayenne pepper | Optional, to taste | Start with a pinch |
| Black beans | ¾ cup | Drained and rinsed if using canned |
| Red bell pepper | ½ cup, finely diced | Adds sweet crunch |
| Corn | ½ cup | Fire-roasted preferred for smoky flavor |
| Red onion | ¼ cup, finely diced | Rinse if you prefer milder flavor |
| Fresh cilantro | ¼ cup, chopped | Essential for authentic taste |
Step-by-Step Instructions
Step 1: Prepare the Chicken Start by seasoning your chicken breasts generously with kosher salt and black pepper. This initial seasoning penetrates the meat and creates a flavorful foundation. Place the seasoned chicken in a medium pot and cover with at least one inch of cold water.
Step 2: Cook the Chicken Bring the water to a rolling boil over medium-high heat. Once boiling, immediately cover the pot with a lid and reduce heat to low. Let the chicken simmer gently for 15-20 minutes, depending on thickness. The internal temperature should reach 165°F when checked with a meat thermometer.
Pro tip: Avoid overcooking the chicken, as it will become dry and stringy. Use a thermometer to ensure perfect doneness every time.
Step 3: Shred the Chicken Remove the cooked chicken from the pot and transfer to a large mixing bowl. Let it cool for 2-3 minutes, then shred using two forks or the paddle attachment of a stand mixer. The mixer method is incredibly efficient and creates perfectly shredded chicken in seconds.
Step 4: Create the Dressing In a separate large bowl, whisk together the Greek yogurt, fresh lime juice, cumin, chili powder, smoked paprika, salt, and pepper. Start with a conservative amount of salt and cayenne – you can always add more later. The mixture should be smooth and well-combined.
Step 5: Combine Everything Add the shredded chicken to the yogurt mixture and stir until evenly coated. Then fold in the black beans, diced red bell pepper, corn, red onion, and fresh cilantro. Mix gently but thoroughly to distribute all ingredients evenly.
Step 6: Season and Chill Taste the chicken salad and adjust seasonings as needed. Don’t be shy with the salt – it enhances all the other flavors significantly. Add more cayenne if you prefer extra heat, or additional lime juice for more tang.
Transfer the completed salad to the refrigerator and let it chill for at least 30 minutes. This resting time allows the flavors to meld together beautifully. The chicken salad actually tastes even better the next day!
Ingredient Substitutions and Tips
Chicken Options: Short on time? Substitute 2½ cups of rotisserie chicken or high-quality canned chicken. This reduces prep time significantly while maintaining great flavor.
Yogurt Alternative: If you can’t find Greek yogurt, regular plain yogurt works, but strain it through cheesecloth for 30 minutes to remove excess liquid.
Spice Adjustments: Feel free to customize the spice blend to your taste. Add more chili powder for heat, or include a pinch of garlic powder for extra depth.
The beauty of this recipe lies in its flexibility. Once you master the basic technique, you can experiment with different add-ins and seasonings to create your perfect version.
Serving Suggestions & FAQs
How to Serve Your Southwestern Chicken Salad
This versatile chicken salad shines in numerous serving applications. My favorite way is piled high on toasted whole wheat bread – the nutty grain flavor complements the southwestern spices beautifully. The added fiber and protein from whole grain bread creates a more satisfying meal that keeps you full longer.
For a lighter option, serve it with quality tortilla chips for scooping. Look for brands made with simple ingredients or even try making your own baked tortilla chips. The combination creates a perfect balance of creamy and crunchy textures.
Creative Serving Ideas:
- Stuff it into whole wheat pita pockets with extra lettuce
- Roll it up in flour tortillas for portable wraps
- Serve over mixed greens for a protein-rich salad
- Use as a filling for stuffed avocados
- Enjoy with rice cakes for a lighter lunch option
Storage and Meal Prep Tips
Store leftover southwestern chicken salad in airtight containers in the refrigerator for up to four days. You might notice slight liquid separation – simply stir it back together before serving. The flavors actually develop and improve over time, making day-two servings even more delicious than the first.
For optimal meal prep, portion the chicken salad into individual containers alongside your chosen serving base. This prevents soggy bread while maintaining freshness.
Frequently Asked Questions
Can I make this chicken salad dairy-free? Absolutely! Substitute the Greek yogurt with cashew cream or a dairy-free yogurt alternative. Coconut yogurt works particularly well, though it will add a subtle tropical note to the flavor profile.
What other vegetables can I add? Diced tomatoes, jalapeños, or even diced avocado make excellent additions. If using tomatoes, remove the seeds to prevent excess moisture. Add avocado just before serving to prevent browning.
Can I use different types of beans? Pinto beans, kidney beans, or white cannellini beans all work wonderfully. Each brings its own texture and subtle flavor variation to the dish.
How can I make this spicier? Increase the cayenne pepper gradually, add finely diced jalapeños, or include a dash of hot sauce. You can also use a spicier chili powder blend for more heat throughout.
Is this recipe freezer-friendly? While technically possible, I don’t recommend freezing this chicken salad. The Greek yogurt and vegetables don’t freeze and thaw well, resulting in a watery, separated texture.
Can I prepare the components ahead of time? Yes! Cook and shred the chicken up to two days in advance. Store the prepared vegetables separately and combine everything just before serving for the freshest taste and texture.
This southwestern chicken salad has become a cornerstone of my meal planning routine. It’s proof that healthy eating doesn’t require sacrificing flavor or satisfaction. The combination of protein, fiber, and bold southwestern spices creates something truly special that your family will request again and again.
Southwestern Chicken Salad (No Mayo)
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 fire-roasted preferred
- ¼ cup finely diced red onion
- ¼ cup chopped cilantro
Instructions
- Season chicken breasts with kosher salt and black pepper. Place in medium pot and cover with at least 1 inch of cold water.
- Bring water to a rolling boil over medium-high heat. Cover, reduce heat to low, and simmer 15-20 minutes until internal temperature reaches 165°F.
- Remove chicken and transfer to large bowl. Let cool 2-3 minutes, then shred using two forks or stand mixer paddle attachment.
- In separate large bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, smoked paprika, salt, and pepper until smooth.
- Add shredded chicken to yogurt mixture and stir until evenly coated.
- Fold in black beans, red bell pepper, corn, red onion, and cilantro. Mix gently but thoroughly.
- Taste and adjust seasonings as needed. Refrigerate at least 30 minutes before serving to allow flavors to meld.
Notes
Rinse red onion if you prefer milder flavor
Store in refrigerator up to 4 days in airtight container
Serve on whole wheat toast, with tortilla chips, in wraps, or over greens
Recipe provides approximately 33g protein per serving
