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!
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
- 2 tablespoons warm 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
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, mild 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
Frequently Asked Questions FAQs
Why do you boil the chicken in water? 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. 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. Here are some handy containers for the dressing. 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. Can I use canned diced jalapenos instead of mild green chilies? Yes, I would use 1 to 1.5 tablespoons instead as they can be spicier. 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