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Southwest Chicken Salad Recipe: Flavorful, Quick, and Easy to Make
Emily

Southwest Chicken Salad Recipe: Flavorful, Quick, and Easy to Make

A bold Southwest chicken salad with smoky paprika, tangy Greek yogurt dressing, and vibrant veggies. Perfect for quick weeknights or camping, this halal-friendly recipe delivers juicy chicken and balanced crunch without pork or alcohol.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Cuisine: Southwest
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb (450g) boneless chicken breast
  • ¾ cup black beans, canned (no salt added preferred)
  • ½ cup fire-roasted corn
  • ½ cup red bell pepper, finely diced
  • ¼ cup red onion, finely diced
  • ¼ cup chopped cilantro
  • 4 cups southwest salad mix (optional)
  • Greek yogurt (for dressing)
  • Lime juice
  • Kosher salt
  • Black pepper
  • Paprika

Method
 

  1. Poach chicken: Place in pot, cover with 1" water, season, boil rapidly, then simmer 15-20 minutes until 165°F.
  2. Shred chicken in a bowl.
  3. Whisk yogurt with lime juice, paprika, salt, and pepper.
  4. Add black beans, corn, red pepper, red onion, and cilantro to dressed chicken.
  5. Chill salad for at least 2 hours before serving.

Notes

Use meat thermometer for safe poultry temp
Omit red onion for milder flavor
Canned beans save time and add fiber
Chilling melds flavors best