High Protein Southwest Chicken Salad

This High Protein Southwest Chicken Salad is a wonderfully vibrant, satisfying meal that’s become a fast favorite in my kitchen. It’s packed with juicy chicken, black beans, sweet corn, and creamy avocado, all brought together with a zesty, homemade lime dressing.

My sister, Jennifer, first brought this sunshine-filled salad to a family potluck, and it vanished in minutes! Now, every time I toss these ingredients together, I’m taken right back to that happy afternoon and her wonderfully bright smile.

What Makes This Salad a Family Favorite

• Packed with Protein: A fulfilling mix of chicken, black beans, and Greek yogurt makes this salad incredibly satisfying.
• Ready in Minutes: With cooked chicken on hand, this recipe comes together in a flash, making it perfect for busy weeknights.
• A Gift for Your Future Self: This salad holds up beautifully in the fridge, so you can make a batch for easy, grab-and-go lunches.
• A Taste of Sunshine: A combination of smoky spices and a zesty lime dressing gives this salad its signature Southwest flavor.

The Simple Tools for the Job

Before we begin, you’ll just need a couple of basics. A good, sturdy mixing bowl is essential for tossing all these beautiful ingredients together, and a small whisk is perfect for making that wonderfully smooth and creamy dressing.

The Heart of This Vibrant Salad

• 3 cups cooked chicken breast, shredded
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/2 small red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste

For That Creamy, Zesty Dressing:

• 1/2 cup plain Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 garlic clove, minced

Bringing It All Together, Step by Step

First, Build Your Beautiful Base

In your large bowl, gently combine the shredded chicken, black beans, corn, red bell pepper, red onion, diced avocado, cilantro, chili powder, paprika, salt, and pepper. I always like to use a light hand here to keep the avocado in nice chunks.

Next, Whip Up the Dreamy Dressing

In a separate small bowl, whisk together the Greek yogurt, fresh lime juice, olive oil, honey, and minced garlic. Keep whisking until it’s wonderfully smooth and creamy. This is where the magic happens!

Now, Marry the Flavors

Pour your beautiful dressing over the chicken mixture. Toss everything together until it’s all evenly coated in that zesty, creamy sauce. Be gentle as you mix!

A Final Taste for Perfection

Give your salad a little taste and adjust the seasoning if you think it needs it. Trust your instincts, sometimes a little extra pinch of salt or a squeeze of lime is all it takes to make the flavors sing.

The Finishing Touches

Just before serving, I love to sprinkle a little extra fresh cilantro and a dash of paprika on top. It’s the final flourish that makes the dish look as wonderful as it tastes.

A Friendly Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. This information is for guidance and should not be considered a substitute for a professional nutritionist’s advice.

Little Swaps for a Lighter Touch

• For an Extra Healthful Hug: Add a cup of cooked and cooled quinoa to the salad for an extra boost of protein and fiber, making it even more filling.
• For a Lighter Dressing: You can omit the olive oil if you like. The Greek yogurt provides plenty of creaminess all on its own.
• Welcome More Veggies to the Party: Feel free to add other crunchy vegetables you have on hand, like diced celery, jicama, or cucumbers for extra nutrients and texture.

How We Love to Serve It

• Tucked into Lettuce Blankets: For a light and lovely low-carb option, scoop the chicken salad into crisp butter or romaine lettuce cups.
• As the Best Kind of Sandwich: Serve it on toasted whole-wheat bread or in a warm wrap for a classic and satisfying lunch that never disappoints.
• As a Perfect Party Dip: Enjoy it as a dip with your favorite tortilla chips for a crowd-pleasing appetizer or snack.

A Few Little Tips from My Kitchen

• A Quick Rinse Does Wonders: Don’t forget to rinse your canned black beans. It removes any starchy residue and keeps the dressing looking bright and fresh.
• Handle the Avocado with Care: Be gentle when tossing the salad after adding the avocado. If you mix too vigorously, it can become mushy and disappear.
• Dress It Right Before You Dine: If you’re preparing this ahead of time, it’s best to store the dressing separately. Toss it all together just before serving to keep everything perfectly fresh and crisp.

Keeping Your Salad Fresh

To store your leftovers, place the chicken salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days. If you’re meal prepping, I suggest adding the diced avocado just before serving to prevent it from browning.

From My Kitchen to Yours

This High Protein Southwest Chicken Salad is more than just a recipe; it’s a bowl full of bright, happy memories. I hope it brings as much joy to your table as it has to mine. It’s a simple, beautiful meal to share, and I encourage you to make it your own and create some wonderful memories with it.

Your Questions, Answered

Can I use rotisserie chicken for this recipe?

Absolutely! A store-bought rotisserie chicken is a fantastic time-saver and works beautifully in this salad. It’s one of my favorite shortcuts.

How can I make this chicken salad spicy?

To add a little warmth, you can add finely diced jalapeño to the salad or a pinch of cayenne pepper to the dressing.

Can I use something other than Greek yogurt for the dressing?

Yes, if you prefer, you can use sour cream or mayonnaise as a substitute for the Greek yogurt. Each will give the dressing a slightly different, but still delicious, flavor and texture.

High Protein Southwest Chicken Salad

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• Author: Sarah
• Total Time: 15 minutes
• Yield: 4 servings 1x

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Description

This High Protein Southwest Chicken Salad is a vibrant, satisfying meal with chicken, black beans, corn, avocado, and a zesty lime dressing.

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Ingredients

Scale 1x2x3x

• 3 cups cooked chicken breast, shredded
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/2 small red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• For the dressing:
• 1/2 cup plain Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 garlic clove, minced

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Instructions

1. In a large bowl, combine chicken, black beans, corn, bell pepper, onion, avocado, cilantro, chili powder, paprika, salt, and pepper.
2. In a small bowl, whisk Greek yogurt, lime juice, olive oil, honey, and garlic until smooth.
3. Pour dressing over the chicken mixture and toss gently to coat.
4. Taste and adjust seasoning if needed.
5. Sprinkle with extra cilantro and paprika before serving.

Notes

This salad stays fresh up to 4 days in the fridge. For best results, add avocado just before serving.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No Cook
• Cuisine: Southwest

Nutrition

• Serving Size: 1 bowl
• Calories: 370
• Sugar: 6g
• Sodium: 420mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 35g
• Cholesterol: 70mg

Keywords: high protein, chicken salad, southwest, healthy, meal prep