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High-Protein Southwest Chicken Salad

A quick and filling salad packed with shredded chicken, Greek yogurt, black beans, and a blend of southwestern spices, perfect for family dinners or meal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken breast, shredded Use rotisserie or leftover roasted chicken for faster prep.
  • 1 cup Greek yogurt Acts as a binder and adds creaminess.
  • 1 can black beans, drained and rinsed Rinsing prevents a tinny taste.
  • 1 cup fire-roasted corn Adds sweetness and a smoky note.
  • 1 piece bell pepper, diced Any color according to preference.
Spices and Seasoning
  • 1 tsp chili powder Start with less if adjusting for heat.
  • 1 tsp cumin Core spice for flavor.
  • to taste Salt and pepper Adjust seasoning to preference.
For Garnish
  • Fresh cilantro Optional, for adding brightness to the dish.

Method
 

Assembly
  1. In a large bowl, combine shredded chicken, Greek yogurt, black beans, corn, and bell pepper.
Seasoning
  1. Add chili powder, cumin, salt, and pepper.
  2. Mix everything until well incorporated.
  3. Adjust seasoning if needed.
Resting or Serving
  1. Serve immediately or store in the refrigerator for meal prep.
  2. Garnish with fresh cilantro before serving.

Notes

For a creamier texture, let the salad rest in the fridge for 30-60 minutes. This salad is great for leftovers; consider using it in wraps or as a filling in hollowed-out bell peppers.