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

Scale

3 cups cooked, shredded chicken breast
1 cup canned black beans, rinsed & drained
1 cup corn (fresh, frozen, or canned)
1 red bell pepper, diced
1 avocado, diced
2 green onions, sliced
2 tbsp fresh cilantro, chopped
Juice of 1 lime
1/2 cup Greek yogurt (or light mayo for creamier version)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika

Salt & pepper, to taste

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Instructions

In a large mixing bowl, combine shredded chicken, beans, corn, bell pepper, avocado, green onions, and cilantro.
In a small bowl, whisk Greek yogurt, lime juice, chili powder, cumin, smoked paprika, salt, and pepper.
Pour the dressing over the chicken mixture and toss until evenly coated.

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.