Name: Lightened-Up Southwestern Inspired Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Southwestern
Ingredients: 2 chicken breasts (cooked, shredded finely); 1 cup red bell pepper (diced); 1/2 cup red onion (diced); 1/4 cup cilantro (fresh, chopped); 1/2 cup corn; 1/2 cup black beans (drained and rinsed); 1/4 cup light mayo (Hellmann’s); 1/4 cup plain non-fat Greek yogurt (Fage); 2 tbsp mild salsa (Tostitos chunky salsa); 1 tbsp taco seasoning; 1 lime (juiced)

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Introduction

This Lightened-Up Southwestern Inspired Chicken Salad is a fresh, flavorful dish perfect for a healthy lunch or light dinner. Packed with vibrant veggies and a zesty dressing, it’s easy to prepare and delightfully satisfying.

A white oval serving dish filled with a colorful mix of shredded chicken, black beans, chopped red bell peppers, corn, diced red onions, and chopped green onions, creating a vibrant, textured salad-like dish with two green lime halves placed on top for garnish. Surrounding the main dish on a white marbled surface are three smaller white bowls, one with black beans, one with bright yellow corn kernels, and the other partially visible with some crackers beside them. A white napkin is placed under the serving dish and a spoon rests near it. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts (cooked, shredded finely)
1 cup red bell pepper (diced)
1/2 cup red onion (diced)
1/4 cup cilantro (fresh, chopped)
1/2 cup corn
1/2 cup black beans (drained)
1/4 cup light mayo (such as Hellmann’s)
1/4 cup plain non-fat Greek yogurt (such as Fage)
2 tbsp salsa (mild, chunky, like Tostitos)
1 tbsp taco seasoning
1 lime (juiced)

Instructions

Step 1: Finely shred the cooked chicken breasts using a stand mixer, hand mixer, or by hand for best texture.
Step 2: Finely dice the red bell pepper and red onion, and chop the fresh cilantro.
Step 3: Drain and rinse the black beans thoroughly.
Step 4: In a mixing bowl, combine the light mayo, Greek yogurt, taco seasoning, salsa, and freshly squeezed lime juice.
Step 5: Whisk the dressing ingredients together until smooth and well blended.
Step 6: Gently fold in the shredded chicken, diced bell pepper, onion, cilantro, corn, and black beans.
Step 7: Toss everything together to incorporate all ingredients evenly. Serve chilled or at room temperature.

Tips & Variations

For a spicier kick, swap mild salsa for medium or hot salsa.
Use rotisserie chicken for quick prep if you don’t want to cook chicken breasts from scratch.
Add diced avocado or jalapeño for added creaminess and heat.
Serve in lettuce wraps or on whole grain bread for a satisfying meal.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This salad tastes best chilled and can be enjoyed on its own or as a sandwich filling.

How to Serve

The dish is served in a white oval bowl placed on a white marbled surface, filled with a creamy mixture of shredded chicken combined with colorful diced red bell peppers, small yellow corn kernels, finely chopped green onions, and bits of purple onion and black beans. Two halved green limes rest on top, adding a fresh pop of color. Next to the bowl, there is a small white bowl filled with bright yellow corn kernels. The texture of the chicken appears soft and moist, with the vegetables speckled evenly throughout, creating a vibrant and hearty look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of cooked chicken breasts?

Yes, canned chicken can be used in a pinch, but shredding freshly cooked chicken will give a better texture and flavor.

Is this salad gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free, but always check the labels on seasoning mixes and salsa to confirm.