Can you use rotisserie or canned chicken instead of boiling it?

Yes, absolutely. If you’re short on time, go with pre-cooked chicken. Roughly 2.5 cups of shredded rotisserie or canned chicken will replace 1 pound of raw chicken. It’s just as tasty and cuts prep time in half.

How long does Southwestern Chicken Salad last in the fridge?

Stored properly, it’ll stay fresh for up to four days. The flavor deepens over time, so don’t be surprised if it tastes even better on day two.

What can you serve with Southwestern Chicken Salad?

It’s a flexible dish, so pair it with what you love most. Whole grain crackers, crisp lettuce cups, or even rice cakes all work beautifully. For a heartier option, try it in a tortilla wrap or as a filling for stuffed bell peppers.

Southwestern Chicken Salad: A Flavorful, Protein-Packed Twist on a Classic

Southwestern Chicken Salad

Print Recipe

Southwestern Chicken Salad is a flavorful, high-protein dish made with tender chicken, creamy Greek yogurt, black beans, corn, and vibrant Southwestern spices. It’s a healthy, no-mayo option that’s perfect for quick lunches, dinners, or meal prep. The combination of tangy lime, smoky seasonings, and fresh vegetables creates a balanced, satisfying meal.

Author: Benchi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Salad
Method: Boiling and mixing
Cuisine: Southwestern
Diet: Low Fat

Ingredients

1 lb boneless, skinless chicken breast
1 cup full-fat plain Greek yogurt or skyr
2 tbsp lime juice
3/4 tsp ground cumin
3/4 tsp chili powder
3/4 tsp smoked paprika
1 pinch cayenne pepper (optional, to taste)
Kosher salt and black pepper to taste
3/4 cup black beans
1/2 cup fire-roasted corn
1/2 cup finely diced red bell pepper
1/4 cup finely diced red onion
1/4 cup chopped cilantro

Instructions

Place chicken breasts in a medium pot, season with salt and pepper, and cover with 1 inch of water. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until the internal temperature reaches 165°F.
Transfer cooked chicken to a large bowl and shred using two forks or a stand mixer on low speed.
In a separate large bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, smoked paprika, cayenne, salt, and black pepper until smooth.
Add shredded chicken, black beans, corn, bell pepper, red onion, and cilantro to the dressing. Stir until evenly combined.
Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled on toast, in wraps, or with tortilla chips.

Notes

You can substitute 2.5 cups shredded rotisserie or canned chicken for boiled chicken to save time.
Add Cotija cheese, avocado, jalapeño, or diced Roma tomatoes for extra flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Stir before serving if any liquid separation occurs.

Find it online: https://www.cookwithbenchi.com/southwestern-chicken-salad/