Southwestern Chicken Salad Bowl (Printable Version)
Shredded chicken, black beans, & veggies in a creamy, spiced Greek yogurt dressing for a fresh, zesty meal.
# What You'll Need:
→ Chicken
01 -
1 pound boneless, skinless chicken breast
02 -
Kosher salt, to taste
03 -
Black pepper, to taste
→ Dressing and Salad Mix
04 -
1 cup full-fat plain Greek yogurt or skyr
05 -
2 tablespoons lime juice
06 -
3/4 teaspoon ground cumin
07 -
3/4 teaspoon chili powder
08 -
3/4 teaspoon smoked paprika
09 -
Kosher salt, to taste
10 -
Black pepper, to taste
11 -
Cayenne pepper, optional, to taste
12 -
3/4 cup cooked black beans, drained and rinsed
13 -
1/2 cup finely diced red bell pepper
14 -
1/2 cup corn, preferably fire-roasted
15 -
1/4 cup finely diced red onion
16 -
1/4 cup chopped fresh cilantro
# Step-by-Step Guide:
01 -
Place the chicken breasts in a medium saucepan. Season with kosher salt and black pepper. Cover with at least 1 inch of water above the chicken. Bring to a boil over medium-high heat, then cover and reduce to a simmer. Cook for 15 to 20 minutes, or until the internal temperature reaches 165°F.
02 -
Transfer the cooked chicken to a large bowl or the bowl of a stand mixer. Shred the meat using two forks or the paddle attachment of the mixer until uniformly shredded.
03 -
In a separate large mixing bowl, whisk together Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and optional cayenne pepper until smooth. Add the shredded chicken, black beans, diced red bell pepper, corn, red onion, and chopped cilantro. Stir gently to ensure even distribution of ingredients. Taste and adjust seasoning if needed.
04 -
Cover the salad and refrigerate for approximately 30 minutes, allowing flavors to meld. Serve chilled on whole wheat toast, with tortilla chips, wrapped in a tortilla, or on a rice cake.
# Additional Notes:
01 -
For enhanced flavor, roast the corn prior to adding. Salad can be prepared ahead and refrigerated up to 2 days for best texture.