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Southwest Shredded Chicken Salad

Shredded Chicken Salad

The Southwest Shredded Chicken Salad is a fresh, healthy, and easy-to-make dish featuring shredded chicken, black beans, corn, veggies, and a tangy chili-lime yogurt dressing. Perfect for wraps, dips, or a light meal, it’s a flavorful and protein-packed option that’s both satisfying and versatile.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time: 1 hour
Total Time 1 hour 50 minutes
Servings: 4 people
Course: Main Course, Salad
Cuisine: American, Mexican, Southwestern
Calories: 250
Ingredients Equipment Method Notes

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

Equipment

  • Pot (for boiling chicken)
  • Mixing Bowls
  • Whisk
  • Knife (for chopping vegetables)
  • Cutting Board
  • Large mixing bowl (for assembling salad)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

The calorie count is an estimate and may vary based on ingredient brands, portion sizes, and substitutions.