Looking for a nutritious and delicious meal that’s ready in a flash? Look no further than this Quick Southwest Chicken Salad recipe! Packed with protein, fiber, and vibrant flavors, this salad is perfect for a quick lunch or dinner option. Plus, with just 15 minutes of prep time, it’s a convenient choice for busy days. Let’s dive into how to whip up this flavorful dish.
Why You’ll Love This Recipe
Quick & Easy – With only 15 minutes of prep time, this salad is perfect for a last-minute meal.
Healthy & Nutritious – Packed with protein from chicken and fiber from black beans, it’s a balanced meal.
Flavorful & Fresh – The combination of cumin, chili powder, lime, and cilantro creates a bold Southwest taste.
Versatile – Serve it as a salad, wrap it in a tortilla, or enjoy it as a dip with chips.
Meal-Prep Friendly – It stores well, making it great for make-ahead lunches.
Ingredients:
2 cups cooked chicken breast, shredded
1 cup corn kernels
1 cup black beans, rinsed and drained
1/4 cup red onion, finely chopped
1 red bell pepper, diced
1 avocado, diced
1/4 cup cilantro, chopped
1/4 cup Greek yogurt
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Mixed greens for serving
Directions
In a large bowl, combine the shredded chicken, corn, black beans, red bell pepper, avocado, red onion, and cilantro.
In a separate small bowl, whisk together the Greek yogurt, lime juice, cumin, chili powder, salt, and pepper until well blended.
Pour the dressing over the chicken mixture and toss until everything is evenly coated.
Serve the salad over a bed of mixed greens on individual plates or in a large serving bowl.
Enjoy immediately, or store for later!
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Calories: 320 kcal per serving
Variations
Protein Swap – Use grilled shrimp, steak, or tofu instead of chicken.
Spicy Kick – Add diced jalapeños or a dash of hot sauce.
Cheesy Addition – Sprinkle crumbled feta or cotija cheese for extra creaminess.
Crunch Factor – Top with tortilla strips or roasted pepitas.
Dressing Alternative – Swap Greek yogurt for ranch or avocado dressing for a richer flavor.
Storage & Reheating
Refrigeration – Store the salad in an airtight container for up to 3-4 days. Keep the dressing separate if possible to prevent sogginess.
Meal Prep Tip – Prep ingredients in advance but wait to mix in avocado and dressing until ready to serve.
Refreshing Leftovers – Add a splash of lime juice or olive oil if the salad seems dry after storage.
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FAQs
How can I make this salad dairy-free?
I can swap Greek yogurt for a dairy-free alternative like coconut yogurt or avocado-based dressing.
Can I use canned chicken instead of cooked chicken breast?
Yes, canned chicken works in a pinch! Just be sure to drain and shred it well for the best texture.
What other greens can I use besides mixed greens?
I like using romaine, spinach, or kale as a base for extra crunch and nutrients.
Can I make this salad ahead of time?
Yes! I keep the dressing and avocado separate until just before serving to maintain freshness.
What can I serve with this salad?
I enjoy it with warm tortillas, crusty bread, or tortilla chips for a heartier meal.
Conclusion:
With its blend of protein-packed chicken, fiber-rich beans and corn, and nutrient-dense veggies, this Quick Southwest Chicken Salad is as wholesome as it is delicious. Whether you’re looking for a speedy lunch option or a light dinner idea, this recipe has you covered. Plus, with just 15 minutes of prep time, it’s a breeze to whip up whenever hunger strikes. Give it a try and discover a new favorite go-to meal!
📖 Recipe:
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Quick Southwest Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings
Description
Discover a delicious Southwest Chicken Salad recipe that’s perfect for a quick and wholesome meal. Packed with protein-rich chicken, fiber-filled black beans, and vibrant veggies, this salad is bursting with flavor. The creamy Greek yogurt dressing adds a zesty kick, making every bite a delight. Whether you’re meal prepping for the week or need a speedy dinner option, this Southwest Chicken Salad is sure to satisfy your cravings.
Ingredients
2 cups cooked chicken breast, shredded
1 cup corn kernels
1 cup black beans, rinsed and drained
1 red bell pepper, diced
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
1/4 cup Greek yogurt
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Mixed greens for serving
Instructions
- Combine shredded chicken, corn, black beans, diced red bell pepper, diced avocado, chopped red onion, and cilantro in a large bowl.
- In a small bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, salt, and pepper to make the dressing.
- Pour the dressing over the chicken mixture and toss to combine.
- Serve the salad over a bed of mixed greens.
Notes
Feel free to customize this salad with your favorite toppings such as sliced avocado, crumbled feta cheese, or tortilla strips.
If making ahead, store the dressing separately and add it just before serving to keep the salad fresh.
- Prep Time: 15 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Southwest
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
