Southwest Shredded Chicken Salad
Ingredients
- 1-1.5 lbs. chicken tenderloin
- ¾ cup black beans
rinsed, drained and dried
- ¾ cup red bell pepper
diced
- ¾ cup chickpeas
rinsed, drained and dried
- ¾ cup whole kernel corn
rinsed, drained and dried
- ¾ cup cucumber
core and dice
- ⅓ cup shallots
finely diced
- ¼ cup jalapeno
finely diced
- ¼ cup cilantro
chopped small
- ¼ cup shredded cheddar cheese
- to tastekosher salt
- to tastecracked black pepper
- ½ cup 0% Greek yogurt
- 2 tablespoons lime juice
fresh squeezed
- 2 tablespoons diced green chilis
mild, canned works best
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 1-2 tablespoons water
add more or less based on your preferred thickness
- 2 tablespoons green onion
chopped small
- ½ avocado
thinly sliced
- 1 lime
cut into wedges
- tortilla chips
Directions
- 1
Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks.
- 2
Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and water. Whisk well and set aside. For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.
- 3
Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).
- 4
Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated. Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.
Southwest Shredded Chicken Salad
Similar Recipes
Ratings & Reviews
Based on 19 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, satisfying lunch that skips the microwave and tastes incredible? This Southwest Shredded Chicken Salad is your answer, offering a burst of fresh flavor in every bite, perfect for busy days. You'll love how easy it is to prepare a healthy meal that doesn't need reheating.
This recipe shines because it expertly blends tender, savory chicken with a medley of crisp, colorful vegetables and a creamy, zesty Greek yogurt dressing. It's a hearty and refreshing dish designed for convenience, ensuring you get a wholesome, delicious meal without the fuss, anytime.
What you'll discover is a delightful harmony of textures and tastes. Imagine the crispness of red bell pepper and cucumber, the satisfying chew of black beans and chickpeas, all mingling with succulent shredded chicken. Each forkful is bright with fresh lime, a subtle warmth from finely diced jalapeno and mild green chilis, and earthy depth from cumin and chili powder. The richness of shredded cheddar and the tang of the Greek yogurt dressing tie everything together into a truly satisfying experience.
Customization & Variations
Feel free to adjust the heat by modifying the amount of finely diced jalapeno to your preference. For an extra pop of color and flavor, you could easily use a mix of bell peppers. If you don't have shallots on hand, a small amount of finely diced red onion can work in a pinch. You can also swap the black beans or chickpeas for pinto beans to slightly alter the texture and taste profile.
This hearty salad is ideal for a quick, wholesome lunch or a light dinner. Serve it generously alongside a handful of crunchy tortilla chips and extra lime wedges for a complete, enjoyable meal.