The Ultimate Quick & Creamy Southwest Chicken Salad with Chipotle-Lime Dressing
Make this satisfying Southwest Chicken Salad for a high-protein lunch or dinner. It features tender chicken, black beans, corn, and a zesty, creamy dressing made with Greek yogurt and chipotle for bold Tex-Mex flavor. This recipe is quick to prepare and holds up well for meal prep.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: Tex-Mex
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed (or fire-roasted corn)
- 1/2 cup chopped red onion
- 1 cup chopped romaine lettuce (for serving)
- 1 ripe avocado, diced (for serving)
- 1/4 cup plain Greek yogurt (5% fat recommended)
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder (or more for extra heat)
- 1 tablespoon chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Prepare the chicken if not already cooked. Season chicken breasts with salt, pepper, and chili powder, then grill or pan-fry until done. Shred or dice the chicken once cooled.
- In a medium bowl, combine the shredded chicken, rinsed black beans, thawed corn, and chopped red onion.
- Prepare the chipotle-lime dressing: In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, cumin, chili powder, smoked paprika, and chipotle powder until smooth. Stir in the chopped cilantro. Season the dressing with salt and pepper.
- Pour the dressing over the chicken and vegetable mixture. Gently fold all ingredients together until everything is evenly coated.
- To serve immediately, place chopped romaine lettuce in bowls, top with the coated chicken salad mixture, and garnish each serving with diced avocado.
- For meal prep, store the chicken salad mixture separately from the lettuce and avocado. Combine just before eating.
Notes
- For a gluten free salad recipe, confirm all spices are certified gluten free.
- This recipe yields about 31 grams of protein per serving, making it a great high protein salad option.
- If you prefer a thinner dressing, add one teaspoon of water at a time until you reach your desired consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 5
- Sodium: 350
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 7
- Protein: 31
- Cholesterol: 95