Southwest Shredded Chicken Salad
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!
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. Use promo code Healthyish20 for 20% off site wide. shop here
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.
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.
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
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.
22 Comments on “Southwest Shredded Chicken Salad”
This dish was amazingly tasty and so easy to make! Great calories and high protein. I didn’t have cilantro on hand on I swapped it out for parsley. I also didn’t have green chilies on hand for the dressing, so I just added extra jalapeños and I made sure to keep the seeds in there for extra spice! The dressing was so delicious and full of protein. This salad was about 550 calories including the dressing and 60g of protein! So delicious and will definitely make this again!
P.s I can’t wait to use the leftover ingredients to make her newest recipe, the tuna southwest wrap!
I made this toward the end of last week for lunches. My husband and I really enjoyed this one! The flavors were great and I love that I could eat it cold. He loved that it was so high in protein. We had it with a few tortilla chips crushed on top. They added a great crunch.
This looks amazing! For calorie counting, how big is a serving out hire many servings furs the recipe make?
All nutritional information is listed at the bottom of the recipe.
Loved this recipe. I doubled it, but only used 1.5 pounds of chicken tenders. It seemed like more than plenty. I subbed parsley for the cilantro, which was fine. The dressing was perfect and there was more than enough. Hoping it tastes just as good tomorrow (meal prepping…this may be in a regular rotation!!). Good protein, super tasty.
I tried to meal prep this for lunches for the week but ended up eating it for dinner! My husband and I just ate it from the bowl with tortilla chips. Definitely going into our weekly rotation! So much flavor and so healthy too! I didn’t even feel guilty OVEReating it…. the freshness, the crunch, muah!
How many cups would one serving be
The entire dish makes four very hearty servings. I didn’t measure it by cup though. If I had to guess i’d say 1.5-2 cups per serving.
This recipe is super easy to make. Very flavorful, fresh and just delicious. Love the fact it’s high protein and can be easily tailored to your macros (I put the recipe in MyFitnessPal). I had it with Quest Tortilla style protein chips for the added crunch. I’ll be making this recipe again! Thanks so much 😘
Delicious, easy and great make ahead for lunches. This will be on my weekly rotation for sure!
Amazing!
Absolutely loved this recipe! I’m a bit weirded out by boiling chicken but nevertheless it was delicious with that amazing dressing all over it!!! Definitely will be making this again 🙂
This recipe was so great! My husband whipped this together and it was easy and super tasty!
Oh my goodness! This is amazing 👏 It’s my second time making it and I used tuna like I saw you do on Instagram. It’s delicious 😋
This salad is a fave at our house – it makes a ton, it’s perfect for leftovers and tastes amazing for days!
What is the serving size?
This is 4 servings. All serving information is listed in the recipe card.
I can not eat chick peas. Is there something to substitute for it, or should I just leave them out?
I would just omit them.
SO DELCIOUS…I SAW THIS POSTING ON IG AND IMMEDIATELY CAME TO YOUR WEBSITE FOR THE RECEIPE. THIS WAS ABOUT 3 WEEKS AGO, I HAVE MADE AT LEAST 3X’S SINCE THEN. HERE IN SOUTH FLORIDA THIS IS SUCH A COOL, FRESH AND YUMMY BITE. I HAVE HAD IT WITH CHIPS AND JUST ON A BED OF LETTUCE. ONE OF THE BEST RECEIPES I HAVE DISCOVERED. THANK YOU SO MUCH FOR SHARING. SO MUCH MORE TO TRY ON THIS PAGE.
thoughts on making with rotisserie chicken?
I’m sure it would work fine! Just be sure to remove the skin and any bones.