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–+ servings
A bowl of southwest chicken salad with tortilla chips

Southwest Chicken Salad

5 from 1 vote
This healthy southwest chicken salad is the meal prep lunch I put on repeat all summer long. It's packed with protein, fiber, and bold flavor, so I can hit my health goals without getting bored!
Prep Time: 25 minutes
Total Time: 25 minutes
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Servings: 6 Servings (8 cups salad)
Calories: 273kcal

Ingredients

For The Salad:

  • 12 ounces Cooked, Shredded Chicken
  • 1 can Black Beans - drained & rinsed
  • 1 1/2 cups Corn
  • 1/2 cup Diced Tomatoes*
  • 1/2 cup Diced Bell Pepper (I like red, yellow, or orange peppers)
  • 1/4 cup Finely Diced Red Onion
  • 1/2 cup Shredded Sharp Cheddar Cheese
  • 1/3 cup Chopped Cilantro
  • 1 Avocado, diced (optional)
  • Tortilla Chips, for serving (optional)

For The Salad Dressing:

  • 1/2 cup Plain Greek Yogurt (I like Fage 2% Greek Yogurt)
  • 2 Tablespoons Fresh Lime Juice
  • 1-1 1/2 Tablespoons Taco Seasoning (Gluten-Free, as needed!)
  • 1 clove Garlic, minced (OR 1/4 teaspoon Garlic Powder)
  • 1 teaspoon Honey

Instructions

  • Combine Salad Ingredients. In a large bowl, combine shredded chicken, black beans, corn, tomatoes, bell pepper, red onion, cilantro, and diced avocado.
  • Combine Salad Dressing Ingredients. In a small bowl, whisk together Greek yogurt, lime juice, taco seasoning, garlic, and honey. Taste and add additional lime juice, taco seasoning, or honey to taste, or add a pinch of kosher salt and black pepper, if needed.
  • Toss Salad. Pour dressing over the salad and gently stir to combine, until the salad is well blended and everything is evenly coated in dressing.
  • Serve & Store. Garnish with lime wedges (if desired) and enjoy with tortilla chips for dipping, or serve in lettuce cups, on a bed of greens, or rolled into wraps. Leftover chicken salad will keep 3-4 days in an airtight container in the fridge.

Notes

  • More Mix-Ins To Try. Feel free to play with the mix-ins to suit your tastes. We've made this delicious salad with green chiles instead of bell peppers, and tried it with a small can of sliced black olives. Try adding extra veggies like jicama or grated carrot, swap green onions for the red onion, or use pinto beans instead of black beans. Add some minced jalapeño pepper for some kick! Experiment with grilled corn or fire-roasted corn instead of regular corn, substitute sour cream for the Greek yogurt, or swap the cheese for Pepper Jack or Monterey Jack cheese instead!
  • Make-Ahead Tips. This southwest chicken salad is VERY meal prep-friendly, especially if you follow a few tips. For best results, I recommend seeding the tomatoes or using grape tomatoes, which have fewer seeds and won't make your salad soggy. Next, store the salad in a sealed container with a tight lid to prevent extra air from turning the avocado brown. If needed, you can omit the avocado to avoid browning, but I find it keeps well 2-3 days without browning for me!

Video

Nutrition

Serving: 11/3 cups Salad (1/6 recipe--chips not included) | Calories: 273kcal | Carbohydrates: 23.3g | Protein: 23g | Fat: 10g | Saturated Fat: 3.3g | Cholesterol: 53.8mg | Sodium: 458.6mg | Potassium: 740.1mg | Fiber: 7.4g | Sugar: 6g | Vitamin C: 26mg | Calcium: 123.9mg

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/southwest-chicken-salad/