Published 7/18/2022 Our classic Greek yogurt chicken salad recipe is a staple in our house and this chicken salad recipe is a spin-off of that. Keep reading to learn how to make it.

Veggie-Packed Southwest Chicken Salad

Love chicken salad, but wish it had more veggies? You’ve come to the right place! This southwest chicken salad recipe is truly veggie-packed. In addition to shredded chicken, this chicken salad features:

sweet cornred pepperblack beansred onioncilantro

All About the Creamy Southwestern Chicken Salad Dressing

Once you’ve got all of your main ingredients together for the southwest chicken salad, it’s time to create your chicken salad sauce.

OvenSlow CookerInstant Pot

Classic chicken salad is usually made with mayonnaise, but we decided to up the protein and lower the fat with Greek yogurt. With the addition of lime juice and spices, I promise you won’t miss the mayo! Here’s what you need:

Plain Greek yogurtlime juiceground cuminchili powderHot sauce

If you don’t love heat, feel free to swap the hot sauce for a little bit of apple cider vinegar. In addition, if you don’t have Greek yogurt, but you do have plain regular yogurt…you can totally use that too.

How to Serve Southwest Chicken Salad

There are so many different ways that you can serve this creamy, delicious salad. Check out some of our favs!

On toast: drizzle some olive oil on a piece of whole-grain toasted bread and then top it with this salad. Then, add sliced avocado and a drizzle of hot sauce to the top and you’re ready to rock!In a Jar: place a handful of romaine on the bottom of a mason jar. Then, top that with this southwestern chicken salad. Place the top on and take this lunch to-go!Bento Box: Turn this southwest chicken salad into a wrap and then serve it with your favorite chips and salsa served inside of a bento box!Solo: Grab a bowl and a fork and eat it as is. We suggest serving it with a fresh squeeze of lime juice and a half an avocado for #allthehealthyfats.

Storage

To store southwest chicken salad, transfer it into an airtight container and seal. Store in the fridge for up to 3-5 days.

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