Southwestern Chicken Salad
This Southwestern Chicken Salad combines chicken, beans, and fresh vegetables for a hearty meal.
Equipment
- Grill or Skillet
- Mixing bowl
Ingredients
For the Dressing
- 1 cup full-fat plain Greek yogurt or skyr
- 2 tablespoon lime juice
For the Chicken
- 1 lb boneless, skinless chicken breast
For the Salad
- ¾ cup black beans
- ½ cup finely diced red bell pepper
- ½ cup corn (preferably fire-roasted)
- ¼ cup finely diced red onion
- ¼ cup chopped cilantro
Seasoning
- to taste kosher salt
- to taste black pepper
- ¾ teaspoon ground cumin
- ¾ teaspoon chili powder
- ¾ teaspoon smoked paprika
- optional, to taste cayenne
Instructions
- Cook the chicken breast on a grill or skillet until fully cooked. Season with salt, pepper, cumin, chili powder, smoked paprika, and cayenne if using.
- In a mixing bowl, combine Greek yogurt, lime juice, and season with salt and pepper to taste.
- Once the chicken is cooked, let it cool, then chop into bite-sized pieces.
- Add the chicken, black beans, red bell pepper, corn, red onion, and cilantro to the bowl with the dressing. Mix well to combine.
Notes
This salad can be served cold or at room temperature. Adjust the seasoning to your preference.