High-Protein Southwest Chicken Salad

Ever had a salad that screams “party in a bowl”?

This High-Protein Southwest Chicken Salad is not just a salad; it’s a vibrant, flavor-packed fiesta that comes together in minutes. Plus, it’s loaded with protein and uses simple ingredients you probably already have in your kitchen. Get ready to impress your friends or just treat yourself to something deliciously healthy!

Why Make This Recipe

First off, let’s talk cleanup — or should I say, lack of it? This salad requires just one bowl and zero fancy equipment. Who doesn’t love that? It’s also a hit for meal prep and is easy on the wallet. Seriously, your bank account will thank you! And if you have picky eaters at home, they’ll devour this like it’s munchie time at a fiesta. 🌮

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 and cumin, and season with salt and pepper.
3. Mix everything together until well combined.
4. For that extra zing, 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)

Making this salad is as simple as pie, except there’s no baking involved! Start by tossing all those wholesome ingredients into a bowl. Remember, the more colorful the veggies, the more appetizing your dish looks! Pro tip: Don’t overthink the mixing; it’s supposed to be rustic, not perfect. If you’ve got some lime handy, don’t miss out on that zesty upgrade!

How to Serve High-Protein Southwest Chicken Salad

This salad shines all on its own, but let’s get creative! Serve it on a bed of crisp greens, inside a tortilla wrap, or alongside fresh tortilla chips for that perfect crunch. The vibrant colors and mouthwatering aroma will have everyone gravitating toward the kitchen. Just imagine that delightful crunch paired with bursts of smoky flavor. Yum! 🍽️

How to Store High-Protein Southwest Chicken Salad

Got leftovers? Lucky you! This salad keeps well for up to 3-4 days in the fridge. Just make sure to store it in an airtight container. If you want to make it ahead for a busy week, it’s a meal-prepper’s dream come true! Just give it a quick stir before serving to mix up those flavors again.

Tips to Make High-Protein Southwest Chicken Salad

1. Swap Greek yogurt for sour cream if you’re feeling classic.
2. Toss in some diced avocado for an extra creamy texture.
3. Want some heat? Add fresh jalapeños or diced chili.
4. Prep your chicken using a store-shredded version to save time.
5. Change up your beans — red kidney beans or chickpeas work wonders too!

Variation

Want something more adventurous? You can easily make this salad vegan by swapping chicken for grilled tofu or tempeh. Feeling bold? Add some spices like smoked paprika or cayenne for an extra kick! Who says salad can’t be wildly delicious?

FAQs

1. Can I use canned chicken instead of cooked chicken?
Absolutely! Canned chicken works in a pinch and is super convenient. Just drain and shred.

2. Can I make this salad ahead of time?
Yes! It’s actually better after sitting a bit to meld all the flavors. Just store it in the fridge and stir before serving.

3. How long does the salad last in the fridge?
You can keep it fresh for about 3-4 days. Just remember to seal it tightly!

📌 Pin this recipe for your next cozy dinner night!

High-Protein Southwest Chicken Salad

A vibrant, flavor-packed salad that’s loaded with protein and easy to prepare. Perfect for meal prep and feeding friends or family.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked chicken, shredded You can use canned chicken for convenience.
• 1 cup Greek yogurt Can be swapped for sour cream.
• 1 cup black beans, rinsed and drained Other options include red kidney beans or chickpeas.
• 1 cup fire-roasted corn
• 1 piece bell pepper, diced Use colorful varieties for a vibrant dish.

Spices and Seasoning

• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Lime juice (optional for dressing) Adds an extra zing.

Method

 

Preparation

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 and cumin, and season with salt and pepper.
3. Mix everything together until well combined.
4. For that extra zing, squeeze some lime juice over the top.
5. Serve immediately or store in the refrigerator for meal prep.

Notes

This salad keeps well for up to 3-4 days in the fridge when stored in an airtight container. For variations, try adding diced avocado, fresh jalapeños, or changing the protein source to grilled tofu or tempeh for a vegan option.