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Barbecue Lime Southwest Chicken Salad

Barbecue Lime Southwest Chicken Salad: A Flavor Fiesta

A delicious Barbecue Lime Southwest Chicken Salad packed with smoky flavors and 32g of protein per serving for a nutritious meal.
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Prep Time 30 minutes
Cook Time 18 minutes
Chill Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Skinless Chicken Breasts or Rotisserie Chicken Rotisserie chicken can save prep time.
  • 1 can Black Beans Use canned beans for convenience; rinse to reduce sodium.
  • 1 cup Corn Kernels Can be fresh, frozen, or canned.
  • 1 cup Cherry Tomatoes Use diced regular tomatoes as a substitute.
  • 1 piece Jalapeños Leave seeds for more heat or substitute with a milder pepper.
  • 1 bunch Green Onions Chives can be a milder substitute.
  • 1 bunch Fresh Cilantro Can be replaced with parsley, though flavor will differ.
  • 1 cup Shredded Cheese (Cheddar or Pepper Jack) Skip for a dairy-free option.
For the Dressing
  • 1 cup Plain Greek Yogurt Substitute with extra mayo for a richer taste.
  • 2 tablespoons Mayonnaise Use vegan mayo for a plant-based version.
  • 1/2 cup BBQ Sauce Opt for a sugar-free version if desired.
  • 3 tablespoons Fresh Lime Juice Use bottled lime juice in a pinch, but fresh is best.
  • 1 teaspoon Spices (Chili Powder, Smoked Paprika, Ground Cumin, Garlic Powder, Salt) Adjust spices according to taste preference.

Equipment

  • medium pot
  • cutting board
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Begin by placing skinless chicken breasts in a medium pot. Cover the chicken with water or low-sodium broth, then bring it to a gentle simmer over medium heat. Cook for 15-18 minutes, or until the internal temperature reaches 165°F.
  2. Once the chicken has cooled slightly, transfer it to a cutting board. Shred the chicken into bite-sized pieces.
  3. In a separate large bowl, whisk together the plain Greek yogurt, mayonnaise, BBQ sauce, and fresh lime juice. Add the spices.
  4. Add the shredded chicken to the dressing bowl, then incorporate black beans, corn kernels, diced cherry tomatoes, jalapeños, chopped green onions, fresh cilantro, and shredded cheese.
  5. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 30gProtein: 32gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 15mgIron: 20mg

Notes

This salad can be stored in an airtight container for up to 3 days in the fridge. It keeps well and the flavors improve as it sits.

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