High-Protein Southwest Chicken Salad

A Flavor Adventure Awaits!

Ever had a salad that feels like a fiesta in your mouth? High-Protein Southwest Chicken Salad does just that! This vibrant dish bursts with flavors — from smoky spices to the fresh crunch of veggies. It’s a quick, satisfying meal that comes together in just minutes, perfect for busy nights or lazy weekends when cooking feels like a chore. Trust me; one bite and you’ll be doing a little happy dance in your kitchen! 💃🌶️

Why Make This Recipe

People will love this salad for so many reasons! First off, it’s a one-bowl wonder—easy cleanup is always a win, right? Plus, it’s affordable, so your wallet doesn’t take a hit. Finally, it’s family-approved and can be tailored to everyone’s taste. Who doesn’t want a meal that fights off the usual dinner-time complaints? 🙌

Ingredients

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

• 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 mixing! Follow these simple steps:

1. In a large bowl, combine, shredded chicken, black beans, corn, and diced bell pepper.
2. In a separate bowl, mix together Greek yogurt, lime juice, chili powder, cumin, salt, and pepper.
3. Pour the yogurt mixture over the chicken mixture and stir until well combined.
4. Serve immediately or chill in the fridge for meal prep.
5. Garnish with fresh cilantro if desired.

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

Making this salad is super chill. Start by tossing together your shredded chicken, black beans, corn, and bell pepper in a bowl. In another bowl, whisk up your creamy dressing of Greek yogurt and spices. Pour that deliciousness over the chicken mix and give it a friendly stir. Pro tip: Letting it sit for a bit in the fridge can enhance the flavors — trust me on this one!

How to Serve High-Protein Southwest Chicken Salad

Now that you’ve made this incredible salad, serving it up is where the fun begins! You can plate it beautifully on a bed of greens for a crisp crunch or scoop it into whole-grain tortillas for a fresh wrap. The colors will pop with vibrant reds, greens, and yellows, and the smell? Absolutely mouthwatering! 🥗✨

How to Store High-Protein Southwest Chicken Salad

Planning to enjoy leftovers? This salad keeps well in the fridge for about 3-5 days. Just pop it in an airtight container, and you’re good to go! For those who want to prep in advance, it also makes great meal prep; just keep the dressing separate until you’re ready to serve.

Tips to Make High-Protein Southwest Chicken Salad

Want to elevate your salad game? Here are some quick insider tricks:

1. Swap the chicken for leftover turkey or tofu for a vegan version.
2. Add crunch with some nuts or seeds — think sunflower seeds or chopped almonds!
3. Adjust spices to suit your taste or add a pinch of cayenne for extra heat.
4. Sneak in extra veggies like zucchini or avocados for added nutrition and texture.

Variation

Feeling adventurous? Try a Mexican twist! Toss in some diced avocado and a sprinkle of queso fresco for a creamy, cheesy addition. Or, if you’re aiming for a plant-based dish, just substitute chicken with grilled zucchini or tempeh!

FAQs

1. Can I use frozen chicken?
Absolutely! Just cook and shred it, and you’re set.

2. How can I make this more filling?
Serve it over quinoa or brown rice for a heartier meal.

3. Is this salad good for meal prep?
Yes! It refrigerates well and tastes even better the next day, just keep the dressing separate until you’re ready to eat.

📌 Pin this recipe for your next cozy dinner night!

High-Protein Southwest Chicken Salad

A vibrant salad bursting with flavors from smoky spices to fresh veggies, perfect for quick meals and easy cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups cooked chicken, shredded Use rotisserie or leftover chicken for convenience.
• 1 cup black beans, drained and rinsed Canned black beans work well.
• 1 cup fire-roasted corn Frozen or canned corn can be used.
• 1 piece bell pepper, diced Any color bell pepper can be used.
• 1/2 cup Greek yogurt Can substitute with sour cream.
• 1 tablespoon lime juice Fresh lime juice is preferred for flavor.
• 1 teaspoon chili powder
• 1 teaspoon cumin
• to taste salt and pepper Adjust based on preference.
• as needed Fresh cilantro for garnish Optional.

Method

 

Preparation

1. In a large bowl, combine shredded chicken, black beans, corn, and diced bell pepper.
2. In a separate bowl, mix together Greek yogurt, lime juice, chili powder, cumin, salt, and pepper.
3. Pour the yogurt mixture over the chicken mixture and stir until well combined.
4. Serve immediately or chill in the fridge for meal prep.
5. Garnish with fresh cilantro if desired.

Notes

This salad can be served on a bed of greens or wrapped in whole-grain tortillas. For meal prep, keep the dressing separate until serving.