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, fresh veggies, 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!
Looking for more chicken recipes? Try my Buffalo Chicken Salad with Cottage Cheese, Chicken Macaroni Salad, or my Summer Chicken Salad.
Why You’ll Love This Recipe
Easy to make. This recipe is easy to make and loaded with healthy ingredients.
Versatile. Enjoy this shredded chicken salad tucked in a wrap, over a bed of lettuce or with a handful of tortilla chips.
Flavorful. The greek yogurt chili lime dressing adds so much flavor to the tender chicken, vegetables and fresh herbs.
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, mild diced green chilis, garlic powder, chili powder, cumin, kosher salt, and water. Whisk until well combined. For the green chilies be sure to use the canned version. They are softer than fresh chilies. Also, you can add as much or as little water depending on preferred thickness.
- 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.
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. Here is an easy to use clip on colander for draining.
Make the Dressing
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.
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 in an airtight container in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.
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 two to three 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.
Expert Tips
- This dish is slightly spicy but not too hot. Omit the jalapeno if you want to remove a lot of the spice.
- 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.
Frequently Asked Questions FAQs
I like to boil the chicken in a small pot 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.
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. Here are some handy containers for the dressing.
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.
Yes, I would use 1 to 1.5 tablespoons instead as they can be spicier.
Other Chicken Recipes to Consider Trying
Southwest Shredded Chicken Salad
Equipment
- 1 pot boil chicken
- 1 colander
- 1 small mixing bowl dressing
- 1 large mixing bowl 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, 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, 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
Optional Garnishes
- 2 tablespoons green onion, chopped small
- ½ avocado, thinly sliced
- 1 lime, cut into wedges
- tortilla chips
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, 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.
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.
38 Comments on “Southwest Shredded Chicken Salad”
Excited to try this recipe but didn’t see how many servings this recipe yields. Thanks
The info is in the recipe card. But makes 4 servings! Hope you enjoy!
So much flavor!! This was the perfect, healthy meal to pack for lunch. I bulk prep chicken in the crockpot with broth, garlic powder and onion powder. Such a great high protein and delicious recipe!!
Thank you, Amanda! I am so glad you enjoyed it!
This was so good and easy!! Actually just did everything on the stove top for ease and was still a great flavor.
SO glad you enjoyed!!
Can’t wait to make this. In reading all the ingredients I think I’ll add a can of the southwest corn instead of just regular corn as well
Sounds yummy!
I made this last night for dinner and we really enjoyed it. It was nice and fresh and not a heavy meal. I didn’t follow the recipe exactly (food allergies). I withheld the chickpeas, and just used the whole can of black beans. I also added extra cilantro. The only thing I would recommend to everyone is to double the dressing recipe. I used the whole amount and it seemed a little “dry”. I will definitely add this to my rotation. Thanks for sharing!
Thank you for the feedback! I am glad you enjoyed it!! And yes, extra dressing is always a good idea!
Not sure about the dressing, as I don’t care for Greek yogurt. But I might try it and just use ranch dressing, or a salsa ranch combo.
Yeah, you can use whatever you enjoy most!
Delish! Great to have on hand for a quick snack/meal that’s high in protein! Made the recipe as written the first time. Second time I omitted the water in the dressing and seasoned the shredded chicken with salt and pepper generously before adding to the rest of the ingredients. Personally, I don’t like garbanzo beans so just doubled black beans. Thank you so much, this is a fantastic salad and it’s very satisfying!
I’m here to confirm… this salad is absolutely delicious we all loved it . Thank you for sharing
thank you for the review, Jenny! I really appreciate your feedback!
Made this tonight. Deelish! Can’t wait to eat leftovers tomorrow.
thoughts on making with rotisserie chicken?
I’m sure it would work fine! Just be sure to remove the skin and any bones.
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.