Southwestern Chicken Salad (No Mayo)
High-protein chicken salad made with Greek yogurt, smoky southwestern spices, black beans, and fire-roasted corn. Perfect for meal prep!
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
Can substitute 2½ cups rotisserie chicken or canned chicken to save time
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
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
