High-Protein Southwest Chicken Salad

Craving something fresh, savory, and a little spicy?

You’ll love this High-Protein Southwest Chicken Salad! It’s like a fiesta in a bowl, packed with flavors that dance on your taste buds. Not only is it a breeze to whip up, but it also turns your leftover chicken into a vibrant, delicious meal in no time. Who knew something so healthy could make your mouth water so much?

Why make this recipe

So, why should you add this scrumptious salad to your meal rotation?

1. Quick and Easy Cleanup: One bowl, that’s all you need. Less mess means more time for Netflix (or whatever you’re doing).
2. Affordable Ingredients: Using staples like shredded chicken and beans makes this a budget-friendly option for anyone. Your wallet will thank you!
3. Family-Friendly: Even the picky eaters in your crew will devour this like it’s a party on a plate. Who can resist chicken and creamy goodness?

Ingredients

You don’t need fancy stuff — just these basics!

• 2 cups cooked chicken, shredded
• 1 cup Greek yogurt
• 1 cup black beans, rinsed and drained
• 1 cup fire-roasted corn
• 1 bell pepper, diced
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Lime juice (optional for dressing)

Directions

1. In a large bowl, combine the shredded chicken, Greek yogurt, black beans, fire-roasted corn, and diced bell pepper.
2. Sprinkle in the chili powder, cumin, and season with salt and pepper.
3. Mix everything together until well combined.
4. For extra flavor, squeeze some lime juice over the top.
5. Serve immediately or store in the refrigerator for meal prep.

How to make High-Protein Southwest Chicken Salad (Overview)

Creating this salad is as easy as 1-2-3! Start by tossing your shredded chicken and Greek yogurt into a bowl. Next, throw in those delicious black beans and corn—can you smell the aroma already? Season liberally with chili powder and cumin. Pro tip: Don’t skimp on the seasoning; it’s where the flavor lives! Finally, mix, squeeze that lime, and voilà! Dinner (or meal prep) is served!

How to serve High-Protein Southwest Chicken Salad

Get creative! Scoop this colorful salad onto a bed of crunchy greens for a fresh lift or use it as a filling for wraps. Can you picture the bright colors—vibrant yellow corn, red bell peppers, and creamy yogurt all mingling together? Serve it cold and enjoy that delightful crunch! 🍽️

How to store High-Protein Southwest Chicken Salad

This salad holds up beautifully in the fridge for about 3-4 days. So feel free to whip up a big batch! Just keep it in an airtight container. Want to make it ahead? Go for it! For those leftover days, you can pack it for lunch or enjoy it again at dinner!

Tips to make High-Protein Southwest Chicken Salad

• Timing is key: If you have leftover chicken, this dish takes even less time!
• Swap Greek yogurt for sour cream if you’re feeling indulgent.
• For a bit of crunch, toss in some crushed tortilla chips right before serving!
• Make it spicier by adding jalapeños or a dash of hot sauce.

Variation

Want to mix things up? Use black-eyed peas instead of black beans for a southern twist. You could also throw in some avocado for that creamy goodness without the yogurt—vegan-friendly vibes, anyone?

FAQs

1. Can I make this salad ahead of time?
Absolutely! Store it in the fridge for up to 4 days for easy meal prep.

2. What can I use instead of Greek yogurt?
You can substitute Greek yogurt with sour cream or even a vegan yogurt for a dairy-free version.

3. How do I fancy this salad up for a gathering?
Serve it in glass bowls or on a pretty platter to show off those bright colors, and don’t forget the lime wedges for an extra stylish touch!

📌 Pin this recipe for your next cozy dinner night!