A Historical Overview
Southwest-style cuisine has deep roots in the American Southwest, where Mexican, Native American, and cowboy cooking traditions blend together. Bold flavors like chili, lime, cilantro, and black beans became staples of the region’s hearty, rustic meals. Over time, these ingredients evolved into lighter, protein-packed dishes like this Southwest Chicken Salad—a modern twist designed to deliver satisfying flavor while meeting today’s demand for high-protein, balanced meals.
High Protein Southwest Chicken Salad – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This High Protein Southwest Chicken Salad is zesty, creamy, and incredibly satisfying. Packed with shredded chicken, black beans, corn, and fresh herbs, it’s a flavorful way to enjoy a protein-rich meal without the heaviness. Perfect for meal prep, summer lunches, or a quick no-cook dinner, this salad is versatile enough to serve with lettuce wraps, sandwiches, or on its own. With bold Southwest flavors and a creamy dressing, it’s a guilt-free recipe you’ll crave again and again.
Ingredients
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3 cups cooked, shredded chicken breast
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1 cup canned black beans, rinsed & drained
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1 cup corn (fresh, frozen, or canned)
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1 red bell pepper, diced
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1 avocado, diced
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2 green onions, sliced
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2 tbsp fresh cilantro, chopped
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Juice of 1 lime
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1/2 cup Greek yogurt (or light mayo for creamier version)
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1 tsp chili powder
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1/2 tsp cumin
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1/2 tsp smoked paprika
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Salt & pepper, to taste
Instructions
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In a large mixing bowl, combine shredded chicken, beans, corn, bell pepper, avocado, green onions, and cilantro.
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In a small bowl, whisk Greek yogurt, lime juice, chili powder, cumin, smoked paprika, salt, and pepper.
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Pour the dressing over the chicken mixture and toss until evenly coated.
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Garnish with extra cilantro and a squeeze of lime before serving.
Notes
Store in the fridge for up to 3 days in an airtight container.
Make it spicier with jalapeños or hot sauce.
Swap Greek yogurt for mashed avocado for a dairy-free option.
FAQ – Common Questions
1. Can I make this salad ahead of time?
Yes! Prepare it up to 3 days in advance. Just leave out the avocado until serving to keep it fresh.
2. What’s the best protein substitute if I don’t have chicken?
Turkey breast, canned tuna, or even shredded rotisserie chicken work perfectly. For a vegetarian option, swap chicken for extra black beans or chickpeas.
3. How do I make the salad creamier?
Add a little more Greek yogurt or light mayo, or stir in mashed avocado. A touch of salsa also adds extra creaminess and flavor.
