Skinny Southwest Chicken Salad (2024)

Key Ingredients

• Chicken Breast – Use leftover chicken, a rotisserie chicken or some quick Poached Chicken. Shred or dice the chicken, depending on preference.
• Black Beans – Canned beans, drained and rinsed well.
• Tomatoes – I like Roma tomatoes because they are easy to seed and dice. But heirlooms or cherry tomatoes would be nice too.
• Sweet Peppers – I used sweet mini peppers but feel free to use larger bell peppers. I like to mini because they are almost no seeds and the sweet flavor pairs well with the spicy and savory flavors of the salad.
• Green Onions – Chop the whole bunch of onions, whites and greens. You don’t have to use them all, but they add a bit of crunch and heat.
• Corn – Use whatever you have on hand, whether fresh corn on the cob, canned (drain well) or frozen (and thawed).
• Greek Yogurt – A fantastic substitute for sour cream, Greek yogurt is lighter in calories and fat with the same tang as sour cream. It is thicker; you can thin it with a little bit of nonfat milk if needed. Or, you can use sour cream instead.
• Taco Seasoning – Make your own using the linked recipe, or buy a packet of pre-mixed. Brands can vary, so be ready to add more seasoning if your dressing needs it, like salt, garlic powder, or chili powder.
• Lime Juice – This is to taste, and one lime is usually sufficient. If you like it more tangy you may want to add more.

How To Make Southwest Chicken Salad

This easy to make salad is perfect for lunch, dinner, or an afternoon snack. It also makes a great lighter option for game day parties and potlucks.

See recipe card below for ingredient quantities and full instructions.

1. In a medium bowl, combine Greek yogurt, taco seasoning, and some lime juice to taste. Season with salt and black pepper as desired. Set aside to give the flavors time to blend while you chop the veggies.
2. Add chicken, black beans, and vegetables to a large mixing bowl. Season with salt and pepper and stir to combine.
3. Pour the dressing over the chicken and veggies and gently mix until everything is blended and well-coated. Taste and season with salt and pepper.

Can I customize this salad?

Absolutely! Feel free to add or remove ingredients based on your preferences. I’ve provided some suggestions to make it your own.

What are the nutritional benefits of this skinny chicken salad?

This salad is a healthy choice, rich in lean protein, fiber, vitamins, and minerals. It’s also low-carb and lowfat, depending on how you serve it. It’s a great option for those looking for a balanced meal.

Can I make this salad in advance?

Yes, you can prepare and assemble the salad up to a day in advance. Store in a tightly sealed container in the refrigerator. Give it a good stir just before serving. If the dressing is too thick, add a couple tablespoons of milk to loosen it up a bit.

How can I add more seasoning?

The best way to season is to do it in layers. Sprinkle salt over the veggies and chicken before adding the dressing. Add salt and seasonings to the dressing itself, and add salt after mixing together if needed. You can also add garlic powder, chili powder or more taco seasoning.

Helpful Tips

• Do make sure that you season the ingredients with salt in layers. It will help to amplify all of the other ingredients, so if the salad seems bland to you, add salt.
• If you’re cooking chicken specifically for this recipe, try my Crockpot Chicken Tacos for an added punch of flavor.
• Use a mix of fresh lettuce and spinach for a vibrant and nutritious base.
• Prepare the dressing ahead of time to allow the flavors to meld together.
• Don’t forget to drain and rinse canned beans and corn for a lighter salad.
• Top the salad with crushed tortilla chips or crispy tortilla strips.

Recipe