Southwestern Chicken Salad 

This Southwestern Chicken Salad from Munchin’ With Maddie is a vibrant, protein-packed twist on classic chicken salad — made creamy without mayo, using Greek yogurt instead. Bursting with bold flavors and fresh ingredients, it features tender shredded chicken seasoned with cumin, chili powder, smoked paprika, and tangy lime juice, balanced by fire-roasted corn, crisp red bell pepper, black beans, red onion, and fresh cilantro. Ready in just 30 minutes, it’s an ideal gluten-free, meal-prep-friendly dish that’s equally delicious on its own, in a wrap, over toast, or scooped with tortilla chips 

Ingredients

• 1 lb boneless, skinless chicken breasts
  
  

• Kosher salt & black pepper (to taste)
  
  

• 1 cup full‑fat plain Greek yogurt (or skyr)
  
  

• 2 Tbsp fresh lime juice
  
  

• ¾ tsp ground cumin
  
  

• ¾ tsp chili powder
  
  

• ¾ tsp smoked paprika
  
  

• Cayenne pepper, optional, to taste
  
  

• ¾ cup black beans (drained, rinsed)
  
  

• ½ cup finely diced red bell pepper
  
  

• ½ cup corn (fire‑roasted preferred)
  
  

• ¼ cup finely diced red onion
  
  

• ¼ cup chopped fresh cilantro
  
  

Directions

1. Cook the chicken: Place chicken breasts in a medium pot, season with salt and pepper, and cover with at least 1″ of water. Bring to a boil, cover, reduce heat, and simmer 15–20 minutes until they reach 165 °F internally
   
   

2. Shred: Transfer chicken to a bowl or mixer and shred using forks or a stand mixer
   
   

3. Mix dressing base: In a large bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, smoked paprika, salt, pepper, and optional cayenne
   
   

4. Combine salad: Add shredded chicken, black beans, bell pepper, corn, red onion, and cilantro to the yogurt mixture. Gently combine, taste, and adjust seasoning as needed
   
   

5. Chill & serve: Refrigerate until chilled and flavors meld. Serve on whole‑wheat toast, in tortillas, over rice cakes, or alongside tortilla chips
   
   

6. Storage: Store in an airtight container in the fridge for up to 4 days; stir before serving due to natural separation .
   
   

Nutrients

Per serving (recipe makes ~4 servings):

• Calories: 231 kcal
  
  

• Protein: 33 g
  
  

• Carbohydrates: 16 g
  
  

• Fat: 4 g (Saturated fat: 1 g)
  
  

• Fiber: 4 g
  
  

• Sugar: 4 g
  
  

• Cholesterol: 75 mg
  
  

• Sodium: 201 mg
  
  

• Potassium: 722 mg
  
  

• Vitamin A: 1002 IU
  
  

• Vitamin C: 29 mg
  
  

• Calcium: 81 mg
  
  

• Iron: 2 mg