If you’re looking for a healthy and delicious lunch recipe that doesn’t need to be reheated, then I’ve got you covered. This southwest shredded chicken salad is the answer! The juicy shredded chicken, crispy veggies, fresh herbs and creamy chili lime yogurt dressing are the perfect combination.

Enjoy this shredded chicken salad with your favorite tortilla chips for scooping. You can also pile it high on top of lettuce cups or tuck it inside of your favorite wrap. No matter how you serve it, I can guarantee you’ll LOVE this recipe. Let me know if you give it a try!

Southwest Shredded Chicken Salad – Healthyish Foods

Frequently Asked Questions FAQs

Why do you boil the chicken in water? I like to boil the chicken because it keep the chicken super tender and juicy. You can boil the chicken in water OR a combination of water and chicken broth. Just make sure the chicken is fully submerged in the liquid. You’ll also want the chicken to reach an internal temperature of 165 degrees Fahrenheit to ensure doneness.

Is this recipe good for meal prep? Yes, absolutely! I’d suggest storing the dressing separately and adding it as you enjoy the chicken salad. That way the salad won’t get soggy or absorb all of the dressing throughout the week. Same for the avocado, add as needed so it doesn’t brown.

I don’t like cilantro, any recommendations? Yes, you can omit the cilantro or use freshly chopped parsley. This recipe is very versatile so you can make it your own. Feel free to add or omit any ingredients.

Please note – This dish is slightly spicy but not too hot. Omit the jalapeno if you want to remove a lot of the heat. Also, it’s important that when dicing the vegetables, you try to keep everything about the same size. That way, you get a little taste of everything in each bite. The only two items that are finely diced are the jalapeno and shallots.

Ingredients Needed for Southwest Shredded Chicken Salad

Chicken Tenderloin – For this recipe, you’ll need about 1-1.5 pounds of chicken tenderloin. I love using Smart Chicken brand in all my chicken recipes.

Vegetables – 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).

Yogurt Dressing – Combine 0% Greek yogurt, fresh squeezed lime juice, diced green chilis, garlic powder, chili powder, cumin, kosher salt, and warm water. Whisk until well combined. For the green chilies be sure to use the canned version. They are softer than fresh chilies.

Herbs / Seasoning – For this recipe, you’ll need freshly chopped cilantro. If you’re not a fan of cilantro, you can use parsley instead. You’ll also need to season the dish with kosher salt and cracked black pepper.

Cheese – For this recipe, I added shredded cheddar cheese. However, you can add whatever cheese you enjoy most. Shredded mozzarella would work well too.

Garnishes – Garnish this dish with freshly chopped green onion, one lime cut into wedges, tortilla chips for scooping and sliced avocado.

Southwest Shredded Chicken Salad – Healthyish Foods

How to Make Southwest Shredded Chicken Salad

Boil the Chicken

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.

Make the Dressing

Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and warm 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.

Prep the Other Ingredients

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).

Assemble the Dish

Add the shredded chicken, vegetables, beans, 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 – Healthyish Foods

How to Store Southwest Shredded Chicken Salad

Store any leftovers in an airtight container in the refrigerator for three to four days. Extra dressing can be stored in a separate airtight container in the refrigerator for three to four days. Serve chilled and enjoy!

If you’re making this recipe for meal prep, I would add the dressing as needed throughout the week. That way, the dressing won’t be fully absorbed into the salad. Also, add the avocado as needed. Otherwise, it will brown over time. Avocado oxidizes as it’s exposed to air, so this will help keep your salad fresh and delicious throughout the week.

Looking for more lunch recipes? Try my Summer Chicken Salad, Healthy Chicken Macaroni Salad, or my Four Ingredient Salmon Burgers. All of these recipes will have you craving more!

Southwest Shredded Chicken Salad – Healthyish Foods

Southwest Shredded Chicken Salad

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 40 minutes
If you’re looking for a healthy and delicious lunch recipe that doesn’t need to be reheated, then I’ve got you covered. This southwest shredded chicken salad is the answer!
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Ingredients

Southwest Chicken Salad

  • 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
  • kosher salt, to taste
  • cracked black pepper, to taste

Chili Lime Yogurt Dressing

  • ½ cup 0% Greek yogurt
  • 2 tablespoons lime juice, fresh squeezed
  • 2 tablespoons diced green chilis, with the juice, canned works best
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 tablespoons warm water

Optional Garnishes

  • 2 tablespoons green onion, chopped small
  • ½ avocado, thinly sliced
  • 1 lime, cut into wedges
  • tortilla chips

Equipment

  • 1 pot boil chicken
  • 1 colander
  • 1 small mixing bowl dressing
  • 1 large mixing bowl salad

Instructions 

How to Make Southwest Shredded Chicken Salad

    Boil the Chicken

    • 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.

    Make the Dressing

    • Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and warm 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.

    Prep the Other Ingredients

    • 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).

    Assemble the Dish

    • 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.

    Notes

    If making this salad for meal prep, I would add the dressing and avocado as needed! 

    Nutrition

    Serving: 1serving or 1/4 of the entire chicken salad with 1/4 of the dressing., Calories: 320kcal, Carbohydrates: 28g, Protein: 36g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 81mg, Sodium: 420mg, Potassium: 906mg, Fiber: 7g, Sugar: 6g, Vitamin A: 1228IU, Vitamin C: 52mg, Calcium: 129mg, Iron: 3mg
    Course: Lunch, Salad
    Cuisine: American
    Calories: 320