Bowl of Southwestern Chicken Salad with vibrant ingredients and toppings

Southwestern Chicken Salad

ByOlivia Carter
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Why Make This Recipe

Southwestern Chicken Salad is a delicious and nutritious choice for anyone looking for a tasty meal. It’s packed with protein, healthy fats, and lots of flavors. This salad is perfect for lunch or dinner and can be made quickly. With its combination of spices and fresh ingredients, it brings a taste of the Southwest to your table. Plus, it’s great for meal prep, making it easy to enjoy throughout the week!

How to Make Southwestern Chicken Salad

Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 cup Greek yogurt
  • 1 can black beans, drained and rinsed
  • 1 cup fire-roasted corn
  • 1 cup bell pepper, diced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Lime juice (optional for serving)

Directions:

  1. In a large bowl, combine the shredded chicken, Greek yogurt, black beans, corn, and diced bell pepper.
  2. In a separate bowl, mix the chili powder, cumin, salt, and pepper. Then add this spice mixture to the chicken mixture.
  3. Stir everything together until well combined.
  4. Adjust the seasoning with lime juice if desired.
  5. Serve immediately or store in the refrigerator for meal prep.

How to Serve Southwestern Chicken Salad

You can serve Southwestern Chicken Salad in a bowl or as a filling in wraps or tortillas. It also goes well as a topping for leafy greens if you want a lighter version. Adding slices of avocado or a sprinkle of cheese can enhance the flavors even more!

How to Store Southwestern Chicken Salad

To store Southwestern Chicken Salad, place it in an airtight container and keep it in the refrigerator. It can last for 3 to 4 days. If you plan to enjoy it later, consider keeping the ingredients separate until you are ready to eat, especially the dressing, to maintain freshness.

Tips to Make Southwestern Chicken Salad

  • Use leftover chicken for quicker preparation.
  • Feel free to adjust the spices based on your taste preferences.
  • Add more veggies like tomatoes or corn for added texture.
  • Try adding some chopped avocado for a creamy touch.

Variation

You can make a vegetarian version by replacing chicken with more beans or grilled vegetables. You can also use different proteins like shrimp or turkey for variety.

FAQs

1. Can I use canned chicken for this salad?
Yes, you can substitute canned chicken for convenience. Just drain and shred it before using.

2. Is this salad suitable for meal prep?
Absolutely! Southwestern Chicken Salad keeps well in the fridge, making it a great option for meal prepping.

3. Can I make this salad dairy-free?
Yes! You can substitute Greek yogurt with a dairy-free yogurt alternative or avocado for creaminess.

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Southwestern Chicken Salad

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: High Protein
Print Recipe

Description

A delicious and nutritious salad packed with protein and Southwest flavors, perfect for lunch or dinner and ideal for meal prep.

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 cup Greek yogurt
  • 1 can black beans, drained and rinsed
  • 1 cup fire-roasted corn
  • 1 cup bell pepper, diced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Lime juice (optional for serving)

Instructions

  1. In a large bowl, combine the shredded chicken, Greek yogurt, black beans, corn, and diced bell pepper.
  2. In a separate bowl, mix the chili powder, cumin, salt, and pepper. Then add this spice mixture to the chicken mixture.
  3. Stir everything together until well combined.
  4. Adjust the seasoning with lime juice if desired.
  5. Serve immediately or store in the refrigerator for meal prep.

Notes

Use leftover chicken for quicker preparation. Feel free to adjust the spices based on your taste preferences. Consider adding slices of avocado or cheese for extra flavor.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Southwestern

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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