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

Please note, this dish is slightly spicy but it’s 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 with the juice, garlic powder, chili powder, cumin, salt and warm water. Whisk until well combined. For the green chilies be sure to use the canned version. They are softer than fresh and are packed with a delicious juice.

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 salt and black pepper.

Cheese – For this recipe, I added shredded cheddar cheese. However, you can add whatever cheese you enjoy most.

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 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.

In the interim, 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, salt and warm water. Whisk well and set aside.

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

Once the chicken is cool to touch, shred it into a large mixing bowl using your hands or two forks.

Next, add the prepared black beans, corn kernels, red bell pepper, chickpeas, cucumber, shallots, jalapeno.

Add the chopped cilantro and shredded cheddar cheese. Mix well. Season everything with salt and black pepper.

Top with 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.

Top with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.

Southwest Shredded Chicken Salad – Healthyish Foods

Storage

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! Looking for more lunch recipes?

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, 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
  • salt, to taste
  • 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 

  • 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.
  • In the interim, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, diced green chilis (with the juice), garlic powder, cumin, chili powder, salt and warm water. Whisk well and set aside.
  • 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, and finely diced jalapeno (remove the veins and seeds).

Assemble the Dish

  • Once the chicken is cool to touch, shred it into a large mixing bowl using your hands or two forks.
  • Next, add the prepared black beans, corn kernels, red bell pepper, chickpeas, cucumber, shallots, jalapeno.
  • Add the chopped cilantro and shredded cheddar cheese. Mix well. Season everything with salt and black pepper.
  • Top with 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.
  • Top with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.

Nutrition

Serving: 1serving, Calories: 384kcal, Carbohydrates: 28g, Protein: 48g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 117mg, Sodium: 486mg, Potassium: 1116mg, Fiber: 7g, Sugar: 6g, Vitamin A: 1245IU, Vitamin C: 53mg, Calcium: 132mg, Iron: 3mg
Course: Lunch, Salad
Cuisine: American
Calories: 384