High Protein Southwest Chicken Salad – A Flavor-Packed, Healthy Meal

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High Protein Southwest Chicken Salad is the perfect mix of bold flavor and balanced nutrition. Packed with lean grilled chicken, black beans, corn, veggies, and a zesty Greek yogurt dressing, it’s a meal that keeps you full, energized, and satisfied.

This hearty salad is perfect for lunch meal prep, quick dinners, or post-workout fuel. It’s high in protein, fiber-rich, gluten-free, and easy to customize. Plus, it’s super colorful and looks as good as it tastes!

Why You’ll Love High Protein Southwest Chicken Salad

• High in lean protein for sustained energy
• Fresh, bold flavors with southwest flair
• Easy to prep ahead and great for lunches
• Naturally gluten-free and customizable
• Packed with fiber, antioxidants, and healthy fats
• Ideal for low-carb, high-protein lifestyles
• Budget-friendly with pantry staples

Ingredients

• 2 grilled chicken breasts, sliced
• 1 cup canned black beans (rinsed and drained)
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 4 cups chopped romaine lettuce or mixed greens
• Fresh cilantro and lime wedges for garnish

Greek Yogurt Southwest Dressing

• 1/2 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste

How to Make High Protein Southwest Chicken Salad

Step 1: Cook the Chicken

Grill or pan-sear chicken breasts with your favorite seasoning or a sprinkle of cumin and paprika. Slice once fully cooked. You can also bake it or use a grill pan for convenience.

Step 2: Prep the Veggies

Wash and chop all vegetables. For extra crunch, soak red onion slices in cold water for 10 minutes to reduce bitterness.

Step 3: Make the Dressing

In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Adjust salt, pepper, or lime juice to taste. Store in the fridge if making ahead.

Step 4: Assemble the Salad

In a large bowl or plate, layer the lettuce, veggies, corn, black beans, and sliced chicken. Drizzle with yogurt dressing just before serving.

Step 5: Garnish and Serve

Top with fresh cilantro, a squeeze of lime, and a few tortilla strips if desired. Add crushed red pepper flakes or a light sprinkle of cheese for added flavor.

Make-Ahead Tips

• Prep the ingredients separately and store in airtight containers for up to 4 days.
• Add avocado and dressing just before eating to keep everything fresh.
• Grill extra chicken and freeze for easy salad assembly later.
• Double the dressing and use it throughout the week as a dip or taco topping.

Variations

• Spicy: Add diced jalapeño or hot sauce to the dressing
• Vegan: Swap chicken for grilled tofu or blackened chickpeas
• Low-carb: Omit corn and beans, add extra greens and avocado
• Dairy-Free: Use a plant-based yogurt for the dressing
• Add Grains: Mix in cooked quinoa or brown rice for a more filling bowl
• Add Crunch: Top with pepitas or roasted chickpeas for texture

Serving Suggestions

• Enjoy as a main dish or serve in a wrap or lettuce cups
• Top with crushed tortilla chips for a crunchy texture
• Pair with a fruit smoothie or infused water for a balanced meal
• Serve as a party salad with toppings bar for guests
• Use leftovers in a burrito bowl or stuffed in a whole wheat pita

Nutrition Info (Per Serving)

Frequently Asked Questions

Final Thoughts on High Protein Southwest Chicken Salad

This High Protein Southwest Chicken Salad is everything a healthy meal should be — filling, colorful, tasty, and easy to throw together. It’s loaded with wholesome ingredients and works perfectly for meal prep or quick dinners.

Whether you’re looking to eat clean, lose weight, or just enjoy a protein-rich, energizing meal, this salad delivers big on flavor and satisfaction. Try it once, and it’ll be a regular in your rotation!

High Protein Southwest Chicken Salad

Bold southwest flavors meet balanced nutrition: juicy grilled chicken, black beans, sweet corn, crisp veggies, and creamy Greek-yogurt dressing over crunchy greens. It’s protein-packed, meal-prep friendly, naturally gluten-free, and endlessly customizable.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dinner, Lunch, Salad

Cuisine Mexican-Inspired, Southwest

Servings 4 servings

Calories 400 kcal

Ingredients

  

Salad

• 2 breasts grilled chicken sliced; season with cumin/paprika if desired
• 1 cup black beans canned, rinsed and drained
• 1 cup corn kernels fresh, canned, or thawed frozen
• 1 piece red bell pepper diced
• 0.5 piece red onion thinly sliced (soak in cold water to mellow)
• 1 cup cherry tomatoes halved
• 1 piece avocado diced
• 4 cups romaine lettuce or mixed greens chopped

Greek Yogurt Southwest Dressing

• 0.5 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lime juice fresh
• 0.5 tsp ground cumin
• 0.5 tsp paprika
• 0.25 tsp garlic powder
• salt and black pepper to taste

Garnish (Optional)

• fresh cilantro chopped, to taste
• lime wedges for serving

Instructions

 

• Cook chicken: Grill or pan-sear chicken breasts (season with cumin/paprika or favorite spice blend) until cooked through; rest and slice.
• Prep veggies: Wash and chop lettuce, peppers, tomatoes, onion (soak slices in cold water 10 minutes to reduce bite), and dice avocado.
• Make dressing: Whisk Greek yogurt, olive oil, lime juice, cumin, paprika, garlic powder, salt, and pepper until smooth. Adjust lime/salt to taste.
• Assemble: In bowls or a large platter, layer greens, beans, corn, pepper, onion, tomatoes, avocado, and sliced chicken. Drizzle with dressing.
• Garnish & serve: Add cilantro and lime wedges. Optionally top with tortilla strips, pepitas, or a light sprinkle of cheese.

Notes

Make-ahead: Store components separately up to 4 days; add avocado and dressing just before serving. Grill extra chicken and freeze for quick future bowls. Double the dressing to use as a dip or taco sauce.

Variations: Spicy—add jalapeño or hot sauce to dressing. Vegan—use grilled tofu or spiced chickpeas and plant yogurt. Low-carb—omit corn/beans and add more greens/avocado. Add grains—mix in cooked quinoa or brown rice. Extra crunch—top with pepitas or roasted chickpeas.

Allergen note: Pork- and alcohol-free as written; use dairy-free yogurt for a dairy-free option.

Keyword gluten free, greek yogurt dressing, high protein salad, meal prep salad, southwest chicken salad

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