Creamy High Protein Southwest Chicken Salad (20g+ Protein!)

If you are looking for a lunch that hits the sweet spot between nutritious, filling, and absolutely delicious, this High Protein Southwest Chicken Salad is your new best friend. Packed with tender shredded chicken, hearty black beans, sweet corn, and a creamy, taco-spiced dressing, this salad proves that “healthy” doesn’t have to mean boring. With over 20g of protein per serving, it’s designed to keep you full and energized throughout the afternoon.

This recipe is a total game-changer for meal prep. Unlike leafy salads that wilt by Tuesday, this robust mixture actually gets better as it sits, allowing the flavors of the Southwest dressing to meld with the chicken and veggies. Whether you scoop it up with crackers, stuff it into a wrap, or eat it straight from the bowl with a fork, it delivers a satisfying crunch and a creamy kick in every bite.

Why You Will Love This Recipe

There are a dozen reasons to keep this recipe in your weekly rotation, but here are the top few:

• Protein Powerhouse: By combining chicken breast, Greek yogurt, and black beans, you get a massive protein boost that supports muscle recovery and satiety.
• Texture Heaven: Creamy sauce meets crunchy peppers, crisp corn, and tender chicken.
• Versatile Serving: It works as a dip, a sandwich filler, or a salad topper.
• Quick & Easy: If you use rotisserie chicken, this entire meal comes together in less than 15 minutes.

Ingredients

The magic of this salad lies in fresh ingredients mixed with pantry staples. Here is what you need:

The Salad Base

• Cooked Chicken Breast – 2 cups, shredded (Rotisserie chicken works perfectly here for speed).
• Black Beans – 1 cup, canned (rinsed and drained well).
• Sweet Corn – 1 cup (canned, frozen and thawed, or fresh off the cob).
• Red Bell Pepper – 1 medium, diced finely for crunch.
• Red Onion – ¼ cup, finely chopped.
• Fresh Cilantro – ¼ cup, chopped.
• Green Onions – 2 stalks, sliced.

The Creamy Southwest Dressing

• Plain Greek Yogurt – ½ cup (Use non-fat for lower calorie or whole milk for creamier texture).
• Mayonnaise – 2 tablespoons (adds richness).
• Lime Juice – 1 tablespoon (freshly squeezed is best).
• Taco Seasoning – 1 tablespoon (adjust to taste).
• Garlic Powder – ½ teaspoon.
• Salt and Pepper – To taste.
• Paprika or Chili Powder – For garnish.

Instructions

Follow these simple steps to create the ultimate creamy chicken salad:

1. Prep the Chicken: If you are cooking raw chicken, boil or bake 2 large chicken breasts until fully cooked (internal temp 165°F). Let them cool slightly, then shred them using two forks or a hand mixer. If using rotisserie chicken, simply pull the meat and shred it.
2. Chop the Veggies: While the chicken cools, dice your red bell pepper and red onion. Rinse and drain the black beans thoroughly to avoid making the salad muddy.
3. Make the Dressing: In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, lime juice, taco seasoning, and garlic powder until smooth and creamy. Taste and add salt or pepper if needed.
4. Combine: In a large bowl, add the shredded chicken, black beans, corn, red pepper, red onion, and half of the cilantro. Pour the dressing over the top.
5. Mix Well: Gently toss everything together until every piece of chicken and vegetable is coated in the creamy dressing.
6. Garnish and Serve: Transfer to a serving bowl. Sprinkle with the remaining cilantro, green onions, and a dusting of paprika. Serve immediately with crackers, toasted bread, or lettuce leaves.

Tips for Success

• Make it Spicy: If you love heat, add a diced jalapeño or a dash of cayenne pepper to the dressing.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving as some liquid may separate.
• The Yogurt Swap: Using Greek yogurt instead of sour cream or heavy mayo cuts down on fat while ramping up the protein significantly.
• Avocado Addition: If you want extra healthy fats, dice an avocado and fold it in right before serving (don’t add it too early or it may brown).

Serving Suggestions

This dish is incredibly versatile. Here are a few ways to enjoy it:

• Classic Dip Style: Serve with whole grain crackers or tortilla chips.
• Low Carb / Keto: Spoon the mixture into romaine lettuce boats or large bell pepper halves.
• The Wrap: Stuff it into a whole wheat tortilla with some spinach for a hearty burrito.
• Warm or Cold: While traditionally served cold, you can also mix this with hot pasta for a Southwest pasta salad vibe.

Enjoy this vibrant, flavor-packed meal that proves eating healthy doesn’t mean sacrificing flavor!