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Southwest Chicken Salad: A Flavorful One-Pot Dish
Emily

Southwest Chicken Salad: A Flavorful One-Pot Dish

A quick, zesty salad blending shredded chicken with cumin, lime, and roasted veggies, served in a Greek yogurt dressing. Ready in 35 minutes, it’s customizable, hearty, and perfect for warm, adaptable meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southwest American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • Boneless chicken breast, 1 lb
  • Kosher salt & black pepper, to taste
  • Full-fat Greek yogurt, 1 cup
  • Lime juice, 2 tbsp
  • Ground cumin, ¾ tsp
  • Chili powder, ¾ tsp
  • Smoked paprika, ¾ tsp
  • Cayenne pepper, optional, to taste
  • Black beans, ¾ cup
  • Red bell pepper, ½ cup, diced
  • Corn kernels, ½ cup
  • Red onion, ¼ cup, finely chopped
  • Cilantro or parsley, chopped, for garnish

Method
 

  1. Season chicken with salt and pepper.
  2. Bring 1 inch of water to a boil in a skillet; submerge chicken. Simmer until cooked through, 12–15 minutes.
  3. llet chicken cool, then shred with hands or two forks.
  4. In a bowl, mix Greek yogurt, lime juice, cumin, chili powder, paprika, and cayenne (if using).
  5. Toss shredded chicken with cooled cooked water in the skillet until absorb liquid, 2–3 minutes.
  6. Add black beans, bell pepper, corn, and red onion; stir to coat in dressing.
  7. Garnish with cilantro and serve warm or cold.

Notes

Use grilled or rotisserie chicken (ensure pork-free).
Replace Greek yogurt with skyr for higher protein.
Omit smoked paprika for non-smoked flavor.
Swap black beans for kidney beans or omit for gluten-free.
Adjust spice levels with additional cayenne.