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Healthy Southwest Chicken Salad

This bright, protein-packed salad features smoky chicken, creamy avocado, and a tangy chipotle-Greek yogurt dressing, perfect for quick weeknight dinners or meal-prep lunches.
Prep Time 15 minutes
Total Time 15 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 2 breasts grilled chicken breasts, sliced (about 2 cups) Use rotisserie chicken to save time if desired.
  • 1 can (15 oz) black beans, rinsed and drained Canned corn works but char-grilled adds flavor.
  • 1 cup corn, cooked Fresh, frozen and thawed, or canned and drained.
  • 1 whole avocado, diced Add last to keep it fresh.

Dressing Ingredients

  • 1/2 cup plain Greek yogurt Can swap for light sour cream or vegan yogurt.
  • 1–2 tablespoons chipotle in adobo sauce Adjust to taste for spice level.
  • to taste none Salt and freshly ground black pepper
  • 1 tablespoon lime juice Optional; good to use fresh.
  • none none Fresh cilantro for garnish Optional.

Instructions

Preparation

  • Slice the grilled chicken into bite-sized strips or cubes. If using cold chicken, allow it to come to room temperature for a few minutes.
  • In a large bowl, combine the sliced chicken, rinsed black beans, and cooked corn.
  • Dice the avocado last and add to the bowl to prevent browning.
  • In a small bowl, stir together the Greek yogurt and chipotle in adobo. Start with 1 tablespoon, taste, and add more chipotle if desired.
  • Season the dressing with salt and pepper to taste.
  • Pour the dressing over the salad and gently toss to coat, being careful not to mash the avocado.
  • Taste and adjust with a squeeze of lime and additional salt or pepper.
  • Garnish with chopped cilantro and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. If possible, keep the dressing separate from the salad to preserve avocado texture. Reheat only the chicken if desired before serving.