A bright, crunchy Southwestern chicken salad is my go-to when I want something that’s both fresh and filling. It’s a no-fuss mix of shredded chicken, black beans, fire-roasted corn and bell pepper tossed in a spiced Greek yogurt dressing. People make it for quick weeknight dinners, easy meal-prep lunches, and potlucks where something colorful and chilled is welcome. I often double the batch and use leftovers for wraps the next day — the flavors only get better after a few hours in the fridge. If you like creamy, tangy chicken salads, you might also enjoy my twist on buffalo chicken dip with cottage cheese for a different flavor profile.
Why cook this at home
This Southwestern chicken salad shines when you want something fast, wallet-friendly, and versatile. It’s quicker and healthier than takeout. Using Greek yogurt instead of mayo cuts calories and adds protein while keeping the texture creamy. The recipe is kid-friendly if you dial down the chili powder, and it’s easy to scale up for a crowd. Make it for lunchboxes, a light dinner with tortilla chips, or as part of a BBQ spread — it’s reliable, colorful, and stores well for several days.
How this recipe comes together
Step-by-step overview:
- Shred or chop cooked chicken into bite-sized pieces.
- Rinse and drain black beans so they don’t water down the salad.
- Combine the chicken, beans, corn and diced bell pepper in a large bowl.
- Whisk Greek yogurt with chili powder, cumin, salt and pepper; taste and adjust.
- Toss the dressing with the chicken mixture, finish with cilantro and lime if you like.
This quick sequence keeps prep efficient: no cooking beyond using pre-cooked chicken, and everything comes together in about 10 minutes once the chicken is ready.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie or leftover roast chicken work great)
- 1 cup Greek yogurt (plain; full-fat for richness or 0% for lower calories)
- 1 can black beans, rinsed and drained
- 1 cup fire-roasted corn (frozen or canned — drain if canned)
- 1 bell pepper, diced (any color; red or orange are sweeter)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: chopped cilantro, squeeze of lime juice
Notes and substitutions:
- Swap Greek yogurt for plain mayonnaise if you prefer a richer dressing.
- For a dairy-free version, use a vegan yogurt or olive-oil-based dressing.
- Add jalapeño for heat or use canned sweet corn if you can’t find fire-roasted.
Step-by-step instructions
- Place the shredded chicken in a large mixing bowl. Add the rinsed black beans, fire-roasted corn and diced bell pepper. Stir gently to combine.
- In a separate small bowl, whisk the Greek yogurt with chili powder, cumin, salt and pepper until smooth and evenly spiced.
- Pour the yogurt dressing over the chicken and vegetable mixture. Fold everything together until the chicken and veggies are well coated.
- Taste and adjust seasoning. If you want more brightness, stir in chopped cilantro and squeeze fresh lime juice over the salad.
- Serve right away for a crisp texture, or refrigerate to let the flavors meld for an hour before eating.
Best ways to enjoy it
Serve this salad in a handful of ways: spooned onto crisp romaine leaves for a low-carb taco salad, tucked inside warm tortillas to make soft tacos, or piled over a bed of mixed greens as a hearty lunch. It’s also excellent with crunchy tortilla chips as a dip-like appetizer. For a full meal, pair it with grilled sweet potatoes or a simple avocado and tomato salad. For a refreshing contrast, try it alongside a light cottage cheese fruit salad — the sweetness balances the spices nicely.
Storage and reheating tips
- Refrigerate: Transfer leftovers to an airtight container and keep in the fridge for up to 3–4 days. Greek yogurt helps preserve texture, but the bell pepper may soften over time.
- Freezing: Not recommended for best texture — the yogurt can separate when frozen and thawed.
- Reheating: This salad is best served cold or at room temperature. If you prefer it warm, briefly heat just the chicken portion before combining with the chilled mix.
- Food safety: Cool any hot cooked chicken to room temperature within two hours, then refrigerate. Use within recommended storage times.
Pro chef tips
- Shred chicken against the grain for tender strands that catch the dressing better.
- Pat the bell pepper dry with a paper towel after dicing to avoid watering down the salad.
- If you like more zip, swap half a teaspoon of cumin for smoked paprika for a smoky edge.
- Taste the dressing before adding it all — you can tune the chili powder and lime to your preference.
Creative twists
- Southwest Caesar: Replace the yogurt dressing with a lighter Caesar-style dressing and add crushed tortilla chips on top for crunch.
- Tex-Mex grain bowl: Add cooked quinoa or brown rice for a heartier, lunchbox-friendly bowl.
- Spicy chipotle: Stir in a teaspoon of chipotle in adobo to the yogurt for a smoky heat.
- Vegetarian version: Replace chicken with extra black beans and roasted sweet potato cubes for a filling meatless option.
Common questions
Q: How long does it take to prepare?
A: With pre-cooked chicken, active prep is about 10–15 minutes. If you need to cook chicken from raw, add 20–30 minutes depending on method.
Q: Can I use rotisserie chicken?
A: Yes — rotisserie chicken is perfect and saves time. Remove skin and shred the meat before mixing.
Q: Is this salad gluten-free?
A: Yes, the core ingredients are gluten-free. Watch toppings and sides (like some store-bought tortilla chips or dressings) for hidden gluten.
Q: Can I make this ahead for meal prep?
A: Make it up to 3 days ahead. Keep any crunchy toppings separate and add just before serving to maintain texture.
Q: What if I don’t have Greek yogurt?
A: Plain yogurt thinned with a little mayonnaise or a squeeze of lemon works. Full-fat Greek yogurt gives the creamiest result.
Q: Will the salad get soggy in the fridge?
A: It can soften over time, especially the bell pepper. For best texture, assemble fresh or store components separately and combine the day you eat it.
Conclusion
If you want a quick, wholesome dish that’s adaptable and bright, this Southwestern chicken salad delivers both flavor and convenience. For another simple, crowd-pleasing chicken option with a creamy base, check out Southwestern Chicken Salad | Munchin’ With Maddie.
Print
Southwestern Chicken Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Low-Carb
Description
A bright, crunchy salad featuring shredded chicken, black beans, fire-roasted corn, and bell pepper, tossed in a creamy Greek yogurt dressing.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup Greek yogurt (plain)
- 1 can black beans, rinsed and drained
- 1 cup fire-roasted corn
- 1 bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: chopped cilantro, squeeze of lime juice
Instructions
- Place the shredded chicken in a large mixing bowl. Add the rinsed black beans, fire-roasted corn, and diced bell pepper, and stir gently to combine.
- In a separate small bowl, whisk the Greek yogurt with chili powder, cumin, salt, and pepper until smooth and evenly spiced.
- Pour the yogurt dressing over the chicken and vegetable mixture. Fold everything together until well coated.
- Taste and adjust seasoning. If desired, stir in chopped cilantro and squeeze fresh lime juice over the salad.
- Serve right away or refrigerate for an hour to let the flavors meld.
Notes
For a dairy-free version, use vegan yogurt or an olive-oil-based dressing. Optional ingredients like jalapeños can be added for heat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern