This Southwest Chicken Salad is a vibrant, flavor-packed dish made with juicy shredded chicken, crisp veggies, and a creamy, zesty Greek yogurt dressing.

It’s the perfect easy lunch, meal prep option, or light dinner you’ll crave again and again.

Why You’ll Love This Recipe

Healthy and filling – High in protein and fiber

Quick to make – Ready in just 15 minutes

Bold Southwestern flavor – Zesty lime, chili, cumin, and hot sauce

Meal prep friendly – Keeps well for easy grab-and-go meals

Customizable – Add avocado, lettuce, or tortilla chips for variety

What You’ll Need (Ingredient Highlights)

Shredded chicken – Great use for rotisserie or leftover chicken

Sweet corn – Adds crunch and subtle sweetness

Black beans – Boosts protein and adds a creamy texture

Red onion & red pepper – Fresh and colorful crunch

Greek yogurt – Creamy, high-protein base for the dressing

Lime juice, cumin, chili powder – Bold, tangy Southwest flair

Hot sauce – A touch of heat to balance the creaminess

Pro Tips Before You Start

Use pre-cooked or rotisserie chicken for a shortcut

Drain and rinse beans and corn well to avoid excess moisture

Make ahead and chill for an hour to let flavors blend

Add diced avocado or shredded cheese for variation

Perfect served in lettuce cups, over greens, or with tortilla chips

How to Make Southwest Chicken Salad

Step 1: Combine Salad Ingredients
In a large bowl, add: 1 lb shredded chicken, 1 cup sweet corn, 1 cup black beans, drained and rinsed,

½ cup finely diced red onion, ¼ cup chopped fresh cilantro, 1 diced red bell pepper

Mix to combine. Set aside.

Step 2: Make the Creamy Dressing
In a small bowl, whisk together: ½ cup nonfat Greek yogurt, 2 tbsp lime juice, ½ tsp ground cumin,

½: Mix Everything Together
Pour the dressing over the salad mixture and stir until fully coated.

Chill or serve immediately.

How to Serve It

As a sandwich filling or lettuce wrap

On top of a green salad or grain bowl

With tortilla chips or wrapped in a tortilla

In a stuffed avocado or bell pepper half

Variations / Substitutions

Use avocado mayo or sour cream instead of Greek yogurt

Swap chicken for shredded turkey or canned tuna

Add jalapeño or hot sauce for more heat

Include diced avocado for extra creaminess

Storage Tips

Fridge – Store in an airtight container for up to 4 days

Make ahead – Assemble everything except cilantro and red onion, then mix when ready to serve

FAQs

Can I use canned chicken?
Yes, just drain and flake well before using.

How spicy is this salad?
Mild to medium—adjust hot sauce to taste.

Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.

Can I make this dairy-free?
Substitute Greek yogurt with dairy-free alternatives like coconut yogurt.

Final Thoughts

This Southwest Chicken Salad is bold, creamy, and endlessly versatile.

Whether you’re packing lunch or prepping dinner, it’s a wholesome and satisfying dish you’ll turn to again and again.