The Southwest Shredded Chicken Salad is a healthy, delicious, easy lunch recipe requiring no reheating. It’s a perfect combination of juicy shredded chicken, fresh veggies, and a creamy chili lime yogurt dressing. Serve with tortilla chips for scooping, in lettuce cups, or a wrap, and you’re guaranteed to LOVE this salad.
Bursting with southwestern flavors, this bright salad includes corn, black beans, red onion, bell pepper, and cilantro. The lime juice, taco seasoning, and salsa add a tangy sauce that’s protein-packed yet light and refreshing. It’s ideal for wraps, dips, or a picnic lunch, making it a versatile and amazing recipe.
For busy schedules, this make-ahead meal prep is a lifesaver. Spending minutes on the weekend preparing this lightened-up chicken salad ensures quick, simple meals during the week. It’s affordable, fits macro targets, and avoids unhealthy snacking while delivering a flavor bomb every time.
Southwest Shredded Chicken Salad Ingredients
Chicken
To ensure the best quality for this recipe, use 1 to 1.5 pounds of tenderloin, preferably from a reliable brand like Smart Chicken.
Vegetables
Drained black beans, rinsed chickpeas, kernel corn, diced cucumber (core removed), red bell pepper, finely chopped shallots, and jalapeno with veins and seeds removed for added flavor should be included.
Yogurt Dressing
Prepare the dressing by whisking together Greek yogurt, lime juice, mild green chilis, garlic powder, chili powder, cumin, kosher salt, and warm water until well combined.
Cheese
Add shredded cheddar cheese or substitute with mozzarella for a creamy and rich texture that complements the salad.
Herbs and Seasoning
Use freshly and perfectly chopped cilantro or parsley if you prefer. Season with cracked black pepper, salt, and optional taco seasoning for a bold southwestern flavor.
Garnishes
Finish with green onion, lime wedges, tortilla chips for scooping, sliced avocado, and a sprinkle of fresh cilantro for a vibrant and fresh look.
Making Southwest Shredded Chicken Salad
Boil the Chicken
Start by boiling chicken tenderloin in water for 15 to 18 minutes until the internal temperature reaches 165 degrees. Drain the water, let the chicken cool, and shred it using forks. A clip-on colander can make the draining process easier and faster.
Prepare the Dressing
Whisk together Greek yogurt, fresh lime juice, canned green chilis with juice, garlic powder, cumin, chili powder, and kosher salt with warm water. Adjust thickness based on your preference—use less water for thick dressing or more for a thinner consistency.
Prep the Vegetables
Get your veggies and herbs ready by using drained black beans, chickpeas, kernel corn, diced cucumber with the core removed, red bell pepper, shallots, and finely diced jalapeno, making sure to remove the veins and seeds. Add these to a large mixing bowl with the shredded chicken and toss with the dressing.
Assemble and Serve
Season the salad with kosher salt, and cracked black pepper, and top it with green onion, avocado slices, and lime wedges. Add shredded cheese, and serve with tortilla chips. You can also enjoy this salad in a wrap, on a sandwich, or paired with crackers for a quick and satisfying meal.
Perfect Pairings for Your Salad
This southwest chicken salad is so versatile, that you can eat it in sandwiches, wraps, or even as a dip. To enhance the flavors of this southwestern food, pair it with Mexican side dishes like rice, beans, or guacamole. For drinks, try a refreshing Agua Fresca with lime or watermelon, or a creamy Horchata to balance the spices. These foods and drinks go perfectly together, making it a joy to serve this easy chicken salad!
Tips and Variations
- Let the salad chill in the fridge for at least an hour before you eat it to allow the chicken to absorb the rich southwestern seasonings and enhance the flavors.
- Use homemade seasoning, like Homemade Taco Seasoning, made with a simple blend of spices, to take this recipe to the next level compared to store-bought spice rubs.
- Add a spicy kick with fresh onion, jalapeños, canned green chillis, or extra chili powder and cayenne powder mixed into the dressing.
- For a healthy twist, use light mayo or replace mayonnaise with creamy Greek yogurt, reducing calories while keeping it flavorful.
- Allow the flavors to meld and the salad to firm up by giving it time to rest, making it even better to enjoy.
Troubleshooting Common Issues
How to Prevent Dry Chicken
If your chicken salad feels dry, it might be due to overcooked chicken or insufficient dressing. To fix this, ensure your chicken is cooked to just 165°F and remains moist. Add extra yogurt dressing, Greek yogurt, or light mayo to bring back moisture and creaminess.
How to Adjust the Spice Level
Reduce the amount of chili powder, cayenne powder, or jalapeños in the dressing for a milder salad. If you love heat, add more spicy seasonings like canned green chillis, extra taco seasoning, or a dash of hot sauce to give your salad a bold kick.
How to Keep Your Southwest Chicken Salad Fresh
To store leftovers, place your southwest chicken salad in an airtight container in the refrigerator for up to three to four days. Keep any extra dressing in a separate container for up to two days to maintain its flavor. For meal prep, only add avocado when needed, as it tends to brown when exposed to air. Before serving, give the salad a quick stir to keep it perfectly combined. Use sealed containers to keep everything fresh, whether at home or packed to go, making it a great choice for the week.
FAQS
- Should chicken salad be chopped or shredded?
It can be either, but shredded chicken works best for a soft and cohesive texture. - What is in Red Robin Southwest Chicken Salad?
It typically includes grilled chicken, black beans, corn, avocado, tortilla strips, and a spicy ranch dressing. - Why is my chicken salad so dry?
It’s likely due to not enough dressing or overcooked chicken. Add more dressing or mix in Greek yogurt for moisture. - Is Southwest salad good for you?
Yes, it’s healthy, high in protein, and packed with veggies like corn, beans, and avocado.
Shredded Chicken Salad
Equipment
- Pot (for boiling chicken)
- Mixing Bowls
- Whisk
- Knife (for chopping vegetables)
- Cutting Board
- Large mixing bowl (for assembling salad)
Ingredients
- 1–1.5 pounds Chicken Tenderloin
- 1 can(15 oz) Black Beans (Drained and rinsed)
- 1 can(15 oz) Chickpeas
- 1 cup Corn (Frozen or canned, thawed and drained)
- 1 each Cucumber (Diced, core removed)
- 1 each Red Bell Pepper (Diced)
- 2 each Shallots (Finely chopped)
- 1 each Jalapeno (Seeds and veins removed, diced)
- 1 cup Greek Yogurt (For the dressing base)
- 2 tablespoons Lime Juice Freshly squeezed for dressing
- 1 can (4 oz) Mild Green Chilis (For the dressing)
- 1 teaspoon Garlic Powder For seasoning
- 1 teaspoon Chili Powder For seasoning
- 1/2 teaspoon Cumin For seasoning
- 1/2 teaspoon Kosher Salt For seasoning
- 2–3 tablespoons Warm Water Adjust for dressing consistency
- 1/2 cup Shredded Cheddar Cheese Or substitute with mozzarella
- 1/4 cup Fresh Cilantro Chopped, for garnish
- 1/4 cup Green Onion Chopped, for garnish
- 1/4 each Lime Wedges For garnish
- 1 each Avocado Sliced, for garnish
- 1 handful Tortilla Chips For serving
Instructions
- Boil the Chicken: Boil chicken tenderloin in water for 15–18 minutes until it reaches an internal temperature of 165°F. Drain the water, let the chicken cool, then shred it using forks.
- Prepare the Dressing: In a bowl, whisk together Greek yogurt, lime juice, mild green chilis (with juice), garlic powder, chili powder, cumin, and kosher salt. Add warm water to adjust the thickness to your preference.
- Prep the Vegetables: In a large bowl, combine the drained black beans, chickpeas, corn, diced cucumber, red bell pepper, shallots, and jalapeno. Add the shredded chicken to the bowl.
- Assemble and Serve: Toss the chicken and vegetable mixture with the prepared dressing. Season with cracked black pepper and kosher salt. Top with green onion, avocado slices, lime wedges, shredded cheese, and fresh cilantro. Serve with tortilla chips, in wraps, or as a salad.