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Bowl of Southwest Chicken Salad topped with cilantro and lime, served with tortilla chips on the side.

Barbecue Lime Southwest Chicken Salad

5 from 2 votes
A creamy chicken salad with a bold Southwest twist and 32 grams of protein per serving. Packed with shredded chicken, black beans, corn, jalapeños, and cilantro, all tied together with a smoky BBQ-lime dressing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings : 6 servings

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Ingredients

Ingredients
  • 1½ lb skinless chicken breasts, or 1 rotisserie chicken
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels, frozen, fresh, or canned
  • 1 cup cherry tomatoes, diced
  • 1-2 jalapeños, finely diced, seeds removed (optional)
  • 3 green onions, thinly sliced
  • ½ cup fresh cilantro, chopped
  • ½ cup shredded cheddar or pepper jack cheese
For the dressing:
  • ½ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 3 tbsp BBQ sauce
  • 2 tbsp fresh lime juice, from about one lime
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • salt, to taste
Start Cooking

Instructions
 

  1. Poach the chicken
    Place chicken breasts in a large pot and cover with water or broth. Add a pinch of salt. Bring to a gentle boil, then reduce heat and simmer for 15–18 to minutes, until the chicken reaches 165°F.
    Skip if using rotisserie chicken.
    Raw chicken breasts simmering in a saucepan of water while poaching on the stovetop.
  2. Shred the chicken
    Transfer cooked chicken to a cutting board. Let cool slightly, then shred using two forks or a hand mixer. You should end up with around 3 cups of shredded chicken.
    Poached chicken shredded on a wooden cutting board with two forks.
  3. Prepare the dressing
    In a large bowl, whisk together ½ cup Greek yogurt, ¼ cup mayonnaise, 3 tablespoons BBQ sauce, 2 tablespoons lime juice, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon garlic powder, plus salt to taste.
    Bowl of creamy Southwest dressing made with Greek yogurt, mayonnaise, BBQ sauce, lime juice, and spices with a whisk.
  4. Mix the salad base
    Add the shredded chicken, 1 cup black beans, 1 cup corn, 1 cup diced cherry tomatoes, 1 to 2 diced jalapeños (seeds removed), 3 sliced green onions, ½ cup chopped cilantro, and ½ cup shredded cheese.
    Overhead view of Southwest Chicken Salad ingredients in a mixing bowl including chicken, beans, corn, cheese, cilantro, tomatoes, jalapeños, and green onions.
  5. Chill & Serve
    For best results, cover and refrigerate for at least 30 minutes to let the flavors meld. Enjoy in sandwiches, wraps, lettuce cups, or with tortilla chips.
    Forkful of Southwest Chicken Salad with chicken, corn, beans, and tomatoes held above a serving bowl.

Nutrition

Calories: 323kcalCarbohydrates: 17gProtein: 32gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 87mgSodium: 415mgPotassium: 708mgFiber: 4gSugar: 6gVitamin A: 567IUVitamin C: 12mgCalcium: 115mgIron: 2mg

Notes

Keeps well in the fridge for up to 3 days.