Go Back
High-Protein Southwest Chicken Salad with vibrant ingredients

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
Total Time 10 minutes
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.