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High-Protein Southwest Chicken Salad with Creamy Chipotle-Lime Dressing

A white bowl filled with southwest chicken salad, featuring shredded chicken, tomatoes, black beans, and a creamy orange dressing.
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You will love this vibrant, high-protein Southwest Chicken Salad packed with Tex-Mex flavor. It is quick to assemble and perfect for a satisfying lunch or healthy dinner, complete with a zesty, creamy chipotle-lime dressing.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1 avocado, diced
  • 4 cups chopped romaine lettuce
  • For the Dressing:
  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 small chipotle pepper in adobo sauce, minced (use less for milder heat)
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the chicken if not already cooked. You can grill or bake chicken breasts seasoned with chili powder and cumin, then shred them.
  2. In a small bowl, whisk together all the dressing ingredients: Greek yogurt, lime juice, olive oil, minced chipotle pepper, garlic, cumin, salt, and pepper until smooth. Taste and adjust seasoning if needed.
  3. In a large bowl, combine the shredded chicken, black beans, thawed corn, cherry tomatoes, and red onion.
  4. If you are serving immediately, toss the salad ingredients with about half of the dressing. Add more dressing to reach your preferred consistency.
  5. To serve, place the chopped romaine lettuce in bowls. Top with the chicken and vegetable mixture. Add diced avocado on top.
  6. If you are meal prepping, keep the dressing separate and toss just before eating to keep the lettuce crisp.

Notes

  • For an extra smoky flavor, use fire-roasted corn instead of regular frozen corn.
  • This recipe holds up well for meal prep if you store the dressing separately. It keeps for up to 4 days in the refrigerator.
  • If you want a lighter dressing, substitute half the Greek yogurt with water or use an extra tablespoon of lime juice.
  • This salad is excellent served in lettuce cups or wrapped in whole-wheat tortillas for a quick lunch.

Nutrition

Find it online: https://tastetaught.com/southwest-chicken-salad-recipe-quick-high-protein/