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Creamy, crunchy, and loaded with taco-lime flavor, this Southwest Chicken Salad is the kind of meal-prep lunch I actually look forward to eating. Creamy Greek yogurt, taco seasoning, and just enough lime make a dressing that clings to the shredded chicken while black beans, corn, crisp peppers, mild green chiles, cheddar, and cilantro give every bite plenty of texture. Start with cooked chicken and the whole bowl comes together in about 15 minutes.
Table of Contents
- Creamy, Crunchy, and Built for Meal Prep
- Ingredient Notes
- How to Make Southwest Chicken Salad in One Bowl
- My Tips for Keeping It Creamy and Flavorful
- Three Ways to Serve Southwest Chicken Salad
- Storage and Meal Prep
- More Chicken Salad Recipes to Try
- Creamy Southwest Chicken Salad with Greek Yogurt (No Mayo) Recipe
Creamy, Crunchy, and Built for Meal Prep
For this chicken salad, I wanted plenty of creaminess with extra fiber and nutrients from beans and vegetables. Greek yogurt has a thick, creamy consistency that helps bind everything together and coat the chicken and mix-ins like mayo would. Plus, the tang of the yogurt works so well with taco seasoning and lime that it feels like part of the flavor, rather than just a swap.
It works well for meal prep since it holds up well. I can make one batch and serve it in a different way throughout the week instead of feeling like I’m eating the same meal over and over.
Here’s what else makes this one work so well:
- 23 grams protein per serving. Chicken, Greek yogurt, beans, and cheese add plenty of protein, while the beans, corn, and vegetables add fiber.
- No mayo needed. Thick Greek yogurt gives the dressing enough body on its own with taco seasoning and lime adding most of the flavor.
- Plenty of texture. Soft black beans and corn are balanced by crisp bell pepper and onion, with cheese and green chiles mixed throughout.
- Made for meal prep. There’s no lettuce mixed into the batch, so you can refrigerate it and decide later whether you want a wrap, a sandwich, a salad, or something to scoop with chips or crackers.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Cooked chicken: I usually use my air fryer shredded chicken when I already have it prepped, but rotisserie chicken is my favorite shortcut when I want this ready fast. Let freshly cooked chicken cool before mixing it with the yogurt dressing.
- Greek yogurt: This gives the dressing enough body to cling to the chicken and mix-ins. Use plain Greek yogurt, since regular yogurt is thinner and can make the salad loose or watery. I prefer 2% or whole-milk Greek yogurt for a little more richness.
- Taco seasoning: An easy way to get all those Southwest spices into the dressing without measuring each one! Siete is my favorite taco seasoning, but use a blend you like. Different blends vary in salt and heat.
- Lime juice: I start with 2 teaspoons because too much liquid can make the yogurt dressing watery. Taste after everything is mixed and add more if the salad needs more for acidity.
How to Make Southwest Chicken Salad in One Bowl
- Mix the dressing then add everything else: Stir together Greek yogurt, taco seasoning, lime juice, salt, and pepper in a large bowl. Add the cooked shredded chicken, onion, bell pepper, black beans, corn, cheese, green chiles, and cilantro.
- Toss it together. Toss until everything is evenly coated, then taste and adjust the lime, taco seasoning, or salt as needed.
jamie’s tips
My Tips for Keeping It Creamy and Flavorful
A few little prep details help keep the dressing creamy and the flavor balanced. Here’s what to pay attention to:
- Drain the canned ingredients well. Rinse the black beans, then let them drain thoroughly along with the canned corn. If you use canned chicken, drain that well, too. Extra liquid can thin the yogurt dressing and dilute the flavor.
- Dice the onion and pepper small. Aim for similar-sized pieces, about ¼-inch, so you get a little crunch throughout the salad instead of a big bite of raw onion. Smaller pieces make it easier to scoop, too!
- Let cooked ingredients cool first. If you’re cooking chicken or frozen corn for this recipe, let them cool before mixing so they don’t warm up the yogurt dressing.
- Figure out what’s missing before adding more seasoning. Take a bite that includes chicken, beans, and vegetables. If it needs more Southwest flavor, add taco seasoning. If it feels heavy or needs some brightness, try another squeeze of lime. If the flavors seem muted, a small pinch of salt may help. Add a little at a time, especially when using rotisserie chicken, since it’s already seasoned!
Three Ways to Serve Southwest Chicken Salad
I usually make one batch of chicken salad and change the way I serve it through the week so lunch doesn’t feel the same every day.
- Scoop it up: Grab tortilla chips, whole-grain crackers, or my crispy lavash crackers. Choose something sturdy enough to hold the chicken and mix-ins!
- Make a wrap or sandwich: Spoon it into a tortilla or between slices of your favorite bread. I love adding sliced avocado, crisp lettuce, and juicy tomato.
- Add some greens: Spoon it over chopped romaine or into lettuce cups, then add avocado, cherry tomatoes, and crushed tortilla chips for a little extra crunch!
Storage and Meal Prep
Making this ahead? Here’s how to keep it ready for lunch while keeping your bread, greens, and dippers fresh.
- Refrigerate: Store the chicken salad in an airtight container in the fridge for up to 3–4 days, counting from when the chicken was cooked, not when you mixed the salad. If you’re starting with chicken that has already been refrigerated for two days, plan to eat the salad within another 1–2 days.
- Pack separately: Portion the chicken salad into containers, but keep bread, tortillas, greens, and crunchy dippers separate until you’re ready to eat. That way, you don’t end up with a soggy lunch!
More Chicken Salad Recipes to Try
If you’ve made and loved this Southwest Chicken Salad or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Creamy Southwest Chicken Salad with Greek Yogurt (No Mayo)
Ingredients
- 1/2 cup Greek yogurt
- 1 tablespoon taco seasoning, (I recommend Siete brand)
- 2 teaspoons freshly squeezed lime juice
- 1/4 teaspoon salt, more to taste
- 1/8 teaspoon ground black pepper, more to taste
- 3 cups cooked and shredded chicken breast
- 1 cup black beans, drained and rinsed
- 1 cup cooked corn, (frozen or canned and drained)
- 1/2 cup finely diced red bell pepper
- 1/2 cup shredded Mexican blend cheese, or cheddar cheese
- 1/3 cup finely diced red onion
- 1 (4 ounce) can chopped green chiles
- 1/4 cup chopped cilantro
Instructions
- In a large bowl, mix together the Greek yogurt, taco seasoning, lime juice, salt and pepper. Add the chicken breast, black beans, corn, bell pepper, cheese, onion, chiles, and cilantro. Toss everything together until well combined. Add additional salt and/or lime juice to taste.
Notes
- Use plain Greek yogurt, not regular yogurt. Greek yogurt is thick enough to coat the chicken and mix-ins without making the salad watery.
- Drain the canned ingredients well. Extra liquid from the black beans, corn, or green chiles can thin the Greek yogurt dressing.
- For meal prep: Store the chicken salad separately from bread, tortillas, greens, chips, or crackers so those stay fresh and crisp.
- Storage time starts with the chicken. Refrigerate for up to 3-4 days total from the day the chicken was cooked.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
