Quick Southwestern Chicken Salad

Salads have become my weeknight dinner savior. When it’s too hot to turn on the oven or I’m racing against soccer practice pickup times, I can throw together something filling that actually tastes good. But I got tired of the same old lettuce and tomato routine.

That’s why this southwestern chicken salad has earned a permanent spot in our dinner rotation. It’s got enough protein to keep my teenagers happy, plus all those bold flavors that make it feel like more than just “rabbit food” (as my husband likes to call regular salads). I can prep the chicken ahead of time or use rotisserie chicken from the store when I’m feeling lazy.

Want something that feels like a restaurant meal but takes less time than ordering takeout? This is your answer. Plus, it’s one of those recipes where everyone can customize their own bowl with the toppings they like best.

What Kind of Chicken Should I Use?

For this southwestern chicken salad, boneless, skinless chicken breasts are your best bet since they’re easy to cook evenly and shred or dice nicely. You can use fresh or frozen chicken breasts – just make sure to thaw frozen ones completely before cooking. If you’re looking to save some time, rotisserie chicken from the store works great too, just remove the skin and shred the meat. For the most tender results, try not to overcook your chicken breasts since they can get dry and tough, which isn’t what you want in a salad like this.

Options for Substitutions

This southwestern chicken salad is pretty forgiving when it comes to swaps:

• Chicken breast: You can easily use rotisserie chicken to save time – just shred about 3 cups worth. Chicken thighs work great too and will give you more flavor, though they’ll need a bit longer cooking time.
• Greek yogurt: If you don’t have Greek yogurt, regular plain yogurt works, but drain it for 30 minutes first to remove excess water. You can also use sour cream or even mashed avocado for a different twist.
• Black beans: Pinto beans, kidney beans, or even chickpeas make good substitutes. If using canned beans, just rinse and drain them well.
• Fire-roasted corn: Regular frozen or canned corn works fine, though you’ll miss that smoky flavor. Fresh corn cut from the cob is also great – just cook it briefly first.
• Red bell pepper: Yellow or orange bell peppers work just as well, or try poblano peppers for a mild kick. Even diced tomatoes can add nice color and crunch.
• Cilantro: If you’re not a cilantro fan, try fresh parsley or green onions instead. They’ll give you that fresh herb flavor without the polarizing taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making southwestern chicken salad is overcooking the chicken breast, which turns your protein dry and chewy – cook it to an internal temperature of 165°F and let it rest for 5 minutes before dicing to keep it juicy.

Another common error is adding the dressing while the chicken is still warm, which can make your Greek yogurt separate and create a watery mess, so always let the chicken cool completely first.

Don’t skip draining and rinsing your black beans and corn, as the excess liquid will water down your creamy dressing and make the salad soggy.

For the best flavor, taste and adjust your spices after mixing everything together – the lime juice and salt will bring out the cumin and chili powder, but you might need a pinch more seasoning once it’s all combined.

What to Serve With Southwestern Chicken Salad?

This southwestern chicken salad is perfect stuffed into warm flour tortillas or pita pockets for an easy lunch on the go. I love serving it over a bed of crisp romaine lettuce or mixed greens, topped with sliced avocado and a squeeze of fresh lime juice. For a heartier meal, try it over cilantro-lime rice or quinoa, or scoop it up with tortilla chips for a fun appetizer-style serving. You can also use it as a filling for quesadillas or wraps, adding some shredded cheese and grilling until golden and melty.

Storage Instructions

Refrigerate: This southwestern chicken salad tastes even better the next day after all those flavors have time to meld together! Store it in an airtight container in the fridge for up to 4 days. I like to give it a quick stir before serving since the ingredients can settle a bit.

Make Ahead: You can prep this salad up to 2 days in advance, which makes it perfect for meal prep or party planning. The Greek yogurt dressing actually helps keep everything fresh and creamy. Just add the cilantro right before serving to keep it bright and fresh-tasting.

Serve Cold: This salad is meant to be enjoyed chilled straight from the fridge. Give it about 10-15 minutes to take the chill off if you prefer, but it’s really at its best when served cold. Perfect for stuffing into wraps, serving over greens, or eating with tortilla chips!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 75-85 g
• Fat: 10-15 g
• Carbohydrates: 45-55 g

Ingredients

For the chicken:

• Black pepper
• 1 lb boneless skinless chicken breast
• Kosher salt

For the salad mixture:

• Black pepper
• 1/2 cup diced red bell pepper
• 2 tbsp lime juice (freshly squeezed for best flavor)
• 3/4 cup black beans (rinsed and drained well)
• Cayenne pepper (optional, for a kick of heat)
• 3/4 tsp smoked paprika (I use La Chinata brand)
• Kosher salt
• 1/4 cup chopped red onion (finely chopped for better texture)
• 1 cup plain greek yogurt (full-fat for creaminess)
• 1/4 cup chopped cilantro
• 1/2 cup corn kernels (or fire-roasted corn for extra flavor)
• 3/4 tsp chili powder
• 3/4 tsp ground cumin

Step 1: Poach and Shred the Chicken

• 1 lb boneless skinless chicken breast
• kosher salt, to taste
• black pepper, to taste
• water (enough to cover the chicken)

Place the boneless, skinless chicken breasts in a medium pot and season with kosher salt and black pepper to taste.

Add enough water to cover the chicken by at least 1 inch.

Bring the water to a boil over medium-high heat.

Once boiling, cover with a lid, reduce the heat to low, and let the chicken simmer for 15-20 minutes, depending on thickness, until the internal temperature reaches 165°F.

After cooking, transfer the chicken to a large bowl (or use the bowl of a stand mixer) and shred the chicken using two forks or the mixer.

I find the stand mixer method makes shredding super quick!

Step 2: Prepare the Yogurt-Spice Mixture

• 1 cup full-fat plain Greek yogurt or skyr
• 2 tbsp lime juice
• 3/4 tsp ground cumin
• 3/4 tsp chili powder
• 3/4 tsp smoked paprika
• kosher salt, to taste
• black pepper, to taste
• cayenne pepper (optional, to taste)

In a separate large bowl, whisk together the full-fat plain Greek yogurt or skyr, lime juice, ground cumin, chili powder, smoked paprika, a pinch of kosher salt, black pepper, and cayenne pepper if you’d like a bit of heat.

Mix until the yogurt and spices are thoroughly combined into a creamy base.

Step 3: Combine Chicken, Veggies, and Dressing

• shredded chicken from Step 1
• 3/4 cup black beans
• 1/2 cup diced red bell pepper
• 1/2 cup corn kernels (fire-roasted, if desired)
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• yogurt-spice mixture from Step 2

To the bowl with the yogurt-spice mixture, add the shredded chicken from Step 1, black beans, diced red bell pepper, corn kernels, chopped red onion, and chopped cilantro.

Stir everything together until the ingredients are evenly coated in the spiced yogurt mixture.

I like to taste the salad at this point and tweak the seasoning—add more salt, pepper, or cayenne if needed.

Step 4: Chill and Serve

Transfer the chicken salad to the refrigerator and let it cool for at least 30 minutes to allow the flavors to meld together.

Once chilled, serve the chicken salad as desired—it’s delicious on whole wheat toast, tortilla chips, a rice cake, or tucked inside a tortilla for a quick wrap.

Enjoy!