Southwest Chicken Salad

This Southwest Chicken Salad is fresh, creamy, and packed with protein. It’s made with tender chicken, black beans, corn, tomatoes, and a creamy lime dressing. Best of all, it’s an easy meal prep lunch that comes together in minutes!

I’m always in need of easy lunches I can make ahead, and lately this chicken salad has been doing the heavy lifting. My high protein chicken salad is already one of my favorites, so naturally, I had to give it a Southwest spin.

I love the flavor combos in this Southwest chicken salad. It’s got the dynamic duo of protein and fiber, thanks to the chicken and black beans. Everything gets tossed in a creamy Greek yogurt lime dressing with just the right amount of Southwest spice.

And dare I say, it gets even better after it sits in the fridge for a bit! This is one of those recipes you can make once and eat all week for lunch. Scoop it up with tortilla chips or crackers, wrap it in a tortilla, or throw it over greens with a drizzle of my Southwest Salad Dressing.

Key Ingredients

• Chicken: Cooked chicken breast, leftovers, or rotisserie chicken all work great. Make sure to use a pound of chicken, which adds up to about 3 cups cooked chicken.
• Black beans: I typically use canned organic black beans. Make sure to rinse and drain first.
• Corn: You can use canned, fresh, or frozen corn. If frozen, thaw before mixing.
• Tomatoes: Roma or grape tomatoes work best because they’re a little less watery. If using grape tomatoes, chop them into small pieces.
• Red onion: Finely dice the onion so you get a little in every bite. If you’re sensitive to raw onion, use 2-4 tablespoons instead.
• Cilantro: Fresh cilantro works best here. Feel free to add a little more or leave it out completely if cilantro isn’t your thing.
• Greek yogurt: I recommend using plain Greek yogurt with some fat for the best flavor and texture. Dairy free Greek-style yogurt also works, just make sure it’s plain and unsweetened.
• Lime juice: Freshly squeezed lime juice gives the dressing the best flavor. Start with 2 tablespoons and add a little more to taste. One lime has about 2 tablespoons.

Variations

Here are some great ways to make this chicken salad your own:

• Add avocado: Fold in diced avocado just before serving for some extra creaminess. I don’t recommend adding it ahead of time if you’re meal prepping.
• Make it spicy: Add finely diced jalapeño, a pinch of cayenne pepper, or extra chili powder to the dressing.
• Swap the beans: Pinto beans are an easy substitute for black beans.
• Make it dairy free: Use a plain, unsweetened dairy free Greek yogurt in the dressing.
• Add more veggies: Bell peppers, diced cucumber, or shredded lettuce all work well without overpowering the flavor.

How to Make Southwest Chicken Salad

1. Prep the chicken: If not already done, cook and shred the chicken breast. Set aside. 
2. Mix the salad: Add the chicken, black beans, corn, tomatoes, onion, and cilantro to a large bowl. Mix everything together until combined.
3. Make the dressing: In a small bowl or measuring cup, whisk together the Greek yogurt, lime juice, olive oil, chili powder, sea salt, paprika, cumin, garlic powder, and black pepper until smooth and creamy. Add more salt, pepper or chili powder as needed.
4. Combine: Pour the dressing over the salad and toss until everything is well coated. Place in the refrigerator until chilled, about 30-60 minutes.
5. Serve: Serve with crackers, tortilla chips, in a wrap, or over a fresh green salad!

Recipe Tips

• Chop everything small: Keep the chicken, tomatoes, and onion fairly small and uniform so you get a little bit of everything in each bite.
• Drain everything well: Make sure the beans, corn, and tomatoes don’t have excess liquid before mixing. This keeps the salad thick and creamy instead of watery.
• Adjust the dressing to taste: Greek yogurt varies quite a bit in thickness and tanginess. Add an extra squeeze of lime juice or a drizzle of olive oil if needed.
• Let it chill: For the best flavor, refrigerate the salad for 30–60 minutes before serving. It gives all those Southwest flavors time to come together.
• Taste again before serving: Chilling can mellow the seasonings, so give the salad a quick taste and add more salt, lime juice, or chili powder if needed.
• Make it for meal prep: This salad gets even better as it sits in the fridge, so it’s perfect for meal prep! Serve it with crackers, tortilla chips, raw veggies, or over greens. Keep any extras or toppings stored separately until you’re ready to serve.

FAQs

How to Enjoy Chicken Salad

The best thing about chicken salad? There are many different ways to eat it! It’s perfect for lunch, meal prep, and works as an easy dinner. Here’s how I like to enjoy it:

• Scoop it with tortilla chips. One of my favorite ways to eat it! Grab your favorite tortilla chips and scoop away.
• Wrap it up. Spoon it into a tortilla with some avocado, shredded lettuce, or cheese for an easy lunch.
• Serve it over greens. Add a big scoop to chopped romaine or mixed greens for a quick Southwest style salad. Add avocado and extra lime juice on top!
• Pair it with raw veggies. Bell peppers, cucumber slices, and celery all work great for scooping and add some extra crunch.
• Eat it straight from the bowl. This is what I end up doing the most. It’s filling, flavorful, and packed with protein.

Storage

STORE: Transfer the chicken salad to an airtight container and store it in the refrigerator for up to 4 days. Give it a quick stir before serving. I recommend storing any toppings or extras separately and adding them just before serving.

SKIP THE FREEZER: I don’t recommend freezing this chicken salad. The Greek yogurt dressing can separate once thawed, and the tomatoes and fresh veggies will lose their texture. This one is best made fresh and enjoyed straight from the fridge!

More Chicken Recipes

• High Protein Chicken Salad
• Santa Fe Salad
• Greek Chicken Meatballs
• Thai Chicken Lettuce Wraps
• Slow Cooker Greek Chicken

Recipe by: Noelle Tarr and Kelsey Hite / Coconuts and Kettlebells | Photography by: Sasha Hooper / Sasha Hooper