Southwest Chicken Salad

15 minutes Prep Time
15 minutes Cook Time
6 Servings

This Southwest Chicken Salad is fresh, flavorful, and protein-packed, making it one of those easy meals you’ll want on repeat all summer long. Between the juicy tomatoes, seasoned chicken, crunchy vegetables, and creamy dressing, every bite is loaded with flavor. Made with Red Gold Original Diced Tomatoes + Green Chilies, it gets a bright, zesty boost that ties everything together. @dayamifrommiami @thefeedfeed (5/28/26)

Ingredients

  • FOR THE SALAD
  • 2 to 3 large chicken breasts
  • 1 cup queso fresco or Cotija cheese, crumbled

  • 1 Red Gold Canned Original Diced Tomatoes + Green Chilies 10 oz

  • ½ cup black beans
  • ½ cup chopped red bell pepper
  • ½ cup corn
  • ½ cup chopped fresh cilantro
  • FOR THE CHILI-LIME GREEK YOGURT SAUCE
  • 1 cup Greek yogurt
  • 1 lime, juiced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon chili powder

Instructions

Step one

Cook the chicken in a pot of boiling water until fully cooked through, about 15 to 20 minutes. Transfer to a cutting board, let cool slightly, then chop or shred.

Step two

In a small bowl, combine the Greek yogurt, lime juice, salt, pepper, garlic powder, onion powder, cumin, and chili powder. Mix well and set aside.

Step three

In a large bowl, combine the cooked chicken, queso fresco or Cotija, Red Gold Original Diced Tomatoes + Green Chilies, black beans, red bell pepper, corn, and cilantro.

Step four

Add the yogurt sauce and toss until evenly coated. Squeeze additional lime juice over the top, if desired, then season with salt, pepper, and chili powder to taste.

Step five

Serve immediately with tortilla chips, if desired.

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