Ingredients
Scale
- 1 lb boneless skinless chicken breast
- Kosher salt, to taste
- Black pepper, to taste
- 1 cup full-fat plain greek yogurt or skyr
- 2 tbsp lime juice
- 3/4 tsp ground cumin
- 3/4 tsp chili powder
- 3/4 tsp smoked paprika
- Kosher salt, to taste
- Black pepper, to taste
- Cayenne pepper (optional, to taste)
- 3/4 cup black beans
- 1/2 cup diced red bell pepper
- 1/2 cup corn kernels (fire-roasted, if desired)
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
Instructions
- Prepare and Cook the Chicken: Pat the chicken breast dry and season generously on both sides with kosher salt and black pepper. For optimal flavor and moisture, I prefer to cook it using a quick pan-sear: heat a drizzle of oil in a skillet over medium-high heat and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before dicing. (Pro tip: Resting allows the juices to redistribute, preventing a dry salad).
- Make the Creamy Dressing Base: While the chicken rests, prepare the dressing. In a large mixing bowl, combine the full-fat Greek yogurt, fresh lime juice, ground cumin, chili powder, and smoked paprika. Whisk vigorously until completely smooth and creamy. Season with salt, pepper, and a pinch of cayenne if you like heat.
- Dice the Chicken and Combine: Dice the rested chicken breast into bite-sized pieces. Add the diced chicken directly to the bowl with the creamy Southwestern dressing. Using a spatula, fold the chicken into the dressing until every piece is thoroughly coated. This initial coating helps the chicken absorb the maximum flavor.
- Add Beans and Vegetables: To the bowl, add the rinsed black beans, diced red bell pepper, corn kernels, and chopped red onion. The contrast between the creamy chicken, soft beans, and crisp vegetables is key to the perfect texture. If using fire-roasted corn, its caramelized notes will elevate the entire dish.
- Fold in Fresh Herbs: Gently fold in the chopped cilantro. For the brightest flavor, add herbs last to preserve their fresh, vibrant character. If you're not a cilantro fan, fresh parsley makes a great substitute.
- Final Seasoning and Chill: Give the entire mixture one final gentle fold to ensure everything is evenly distributed. Taste and adjust seasoning with an extra pinch of salt, pepper, or a squeeze of lime juice as needed. For the best results, cover and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to marry, creating the cohesive, incredible taste of The BEST Southwestern Chicken Salad EVER.
- Prep Time: 15 minutes
- Cook Time: 15 minutes