Lunch
Southwest Chicken Salad
Smoky, spicy shredded chicken tossed with beans, corn and fresh vegetables in a creamy Greek yogurt dressing.
15 minPrep
22 min + 10 min restingCook
4Servings
Ingredients
- For the chicken
- 500 g (about 1.1 lb) boneless, skinless chicken breast
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- For the salad
- 1/2 red bell pepper, diced
- 1/3 red onion, finely diced
- 1/2 cup corn
- 1 large tomato, diced
- 100 g (about 2/3 cup) low-sodium black beans, rinsed and drained
- 1 bunch fresh parsley, chopped
- Juice of 1 lime
- For the dressing
- 125 g (about 1/2 cup) plain nonfat Greek yogurt
- 1/2 tablespoon light mayonnaise
- Juice of 1 lime
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon honey or monk fruit sweetener
Steps
- Season the chicken breast on all sides with the paprika, cayenne, onion powder and garlic powder.
- Air fry at 360°F for 22 minutes, flipping halfway through, until the chicken reaches 165°F inside.
- Let the chicken rest for 10 minutes, then shred it into thin pieces with two forks.
- Whisk all the dressing ingredients together until smooth.
- In a large bowl, combine the shredded chicken, bell pepper, onion, corn, tomato, black beans, parsley and lime juice. Add the dressing and mix well.
Heart-healthy notes
No added salt: the spice blend, lime and parsley carry the flavor. Lean chicken breast, nonfat Greek yogurt and just a little light mayo keep the saturated fat low, and the beans add fiber.
Note: Keeps well in the fridge for 3 to 4 days, so it's great for meal prep. Serve it on its own, over greens, or in lettuce wraps. Using 2 teaspoons of cayenne makes it spicy; use half if you want it milder. Monk fruit tip: many monk fruit sweeteners are blended with erythritol. Check the label and pick pure monk fruit or a monk fruit and allulose blend.
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