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High-Protein Southwest Chicken Salad

A quick and versatile salad packed with protein from chicken, Greek yogurt, and black beans, perfect for busy families.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 cup cooked chicken, diced Rotisserie chicken works wonderfully if you're short on time.
  • 1/2 cup Greek yogurt For a creamier texture, use full-fat Greek yogurt.
  • 1 cup black beans, rinsed and drained Canned beans are convenient; just make sure to rinse them well to reduce sodium.
  • 1 cup fire-roasted corn You can use frozen corn; just thaw it in advance.
  • 1 cup bell pepper, diced Mix different colors of bell peppers for added visual appeal.
Spices & Seasoning
  • 1 teaspoon chili powder Adjust the spice level by using mild or hot chili powder as needed.
  • 1 teaspoon cumin Freshly ground cumin enhances the flavor more than pre-ground.
  • Salt to taste salt and pepper Start with a little and adjust to your family's preference.
Garnish
  • to taste fresh cilantro If your family isn’t a fan of cilantro, try using green onions instead.

Method
 

Preparation
  1. In a large bowl, combine the Greek yogurt, chili powder, cumin, salt, and pepper. Stir until smooth.
  2. Add in the cooked chicken, black beans, corn, and bell pepper. Mix until everything is well coated.
  3. Serve immediately or refrigerate for meal prep.
  4. Garnish with fresh cilantro if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For meal prep, consider storing the dressing separately to prevent sogginess. Use leftover grilled chicken for convenience.