Craving a salad that’s full of flavor and protein?
Imagine biting into a refreshing Southwest Chicken Salad that’s bursting with vibrant colors and zesty flavors while packing a serious protein punch. If you’re looking for a quick and healthy meal that’s equally perfect for lunch or dinner, you’ve stumbled upon the right recipe! It’s creamy, satisfying, and 100% homemade—no need for takeout here!
Why make this recipe
Why will you love this salad? Well, for starters, it’s easy-peasy and requires only one bowl for mixing—talk about minimal cleanup! Plus, it’s super family-friendly; even the pickiest eaters won’t be able to resist the colorful combo of ingredients. And let’s be real, who doesn’t love a meal that you can whip up in under 30 minutes and feel like a kitchen rockstar? 😎
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup fire-roasted corn
- 1 bell pepper, diced
- 1/2 cup Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions
Let’s get cooking! Follow these simple steps to create your salad masterpiece:
- In a large bowl, combine shredded chicken, black beans, corn, and diced bell pepper.
- In a separate bowl, mix together Greek yogurt, lime juice, chili powder, cumin, salt, and pepper.
- Pour the yogurt mixture over the chicken mixture and stir until well combined.
- Serve immediately or pop it in the fridge for meal prep.
- Garnish with fresh cilantro if desired.
How to make High-Protein Southwest Chicken Salad (Overview)
Making this salad is as straightforward as it gets! Start by tossing your chicken, beans, corn, and bell pepper into a big bowl. Then, whip up your creamy yogurt dressing in a separate bowl—don’t skip this step, it’s where the magic happens! Finally, combine everything and get ready to dig in. Pro tip: let it chill for a few minutes for flavor to develop—if you can resist (good luck with that!).
How to serve High-Protein Southwest Chicken Salad
Get ready to impress! Scoop this vibrant salad into deep bowls for an eye-catching presentation. The reds and greens of the ingredients will have your guests drooling before the first bite even hits their lips. Pair it with a crunchy tortilla chip or atop a bed of dark leafy greens for extra freshness. The aromas coming from your kitchen will be nothing short of enticing!
How to store High-Protein Southwest Chicken Salad
Planning to enjoy this beauty later? Good call! It keeps well in your refrigerator for up to 3 days. Just store it in an airtight container, and when you’re ready to eat, give it a little stir. If you want to prep for the week, it’s perfect for meal prepping! Just don’t freeze it—no one likes mushy salad.
Tips to make High-Protein Southwest Chicken Salad
Here are a few insider tricks to elevate your homemade salad game:
- Swap proteins: Use leftover turkey or tofu for a different twist!
- Adjust spices: Add more chili powder if you want to kick up that heat!
- Texture tips: For crunch, toss in some chopped nuts or seeds—hello, texture!
Variation
Want to shake things up? Make it vegan by replacing the chicken with roasted chickpeas and using a plant-based yogurt. You can also add different vegetables like diced avocado or swap out the spices for a different flavor profile—maybe a dash of taco seasoning for a zesty switch!
FAQs
Can I make this salad ahead of time?
Absolutely! It’s perfect for meal prep. Just keep the dressing separate until you’re ready to serve.
What can I substitute for Greek yogurt?
You can use sour cream or a dairy-free yogurt alternative. Just taste and adjust seasoning as needed!
How do I store leftovers?
Keep it in an airtight container in the fridge for up to 3 days. Just remember, no freezing!
📌 Pin this recipe for your next cozy dinner night!
High-Protein Southwest Chicken Salad
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
- 1 cup black beans, drained and rinsed Canned black beans work well.
- 1 cup fire-roasted corn Fresh or frozen corn can be used.
- 1 medium bell pepper, diced Any color bell pepper can be used.
Dressing
- 1/2 cup Greek yogurt Can substitute with sour cream or dairy-free yogurt.
- 1 tablespoon lime juice Fresh lime juice is preferred for flavor.
- 1 teaspoon chili powder Adjust based on desired heat level.
- 1 teaspoon cumin
- to taste Salt and pepper
Garnish
- to taste Fresh cilantro Optional for garnish.
Instructions
Preparation
- In a large bowl, combine shredded chicken, black beans, corn, and diced bell pepper.
- In a separate bowl, mix together Greek yogurt, lime juice, chili powder, cumin, salt, and pepper.
- Pour the yogurt mixture over the chicken mixture and stir until well combined.
- Serve immediately or pop it in the fridge for meal prep. Garnish with fresh cilantro if desired.
Notes
Printable Recipe Card
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