This quick high-protein dinner is a Southwest Chicken Salad Bowl loaded with shredded chicken, black beans, and corn. Easy, macro-friendly, perfect for meal prep.

Ingredients

• 3 cups cooked shredded chicken (about 1 lb/450g)
• 1 can (15 oz/425g) black beans, drained and rinsed
• 1 cup frozen or canned corn kernels, thawed
• 1 large bell pepper (any color), diced
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 4 cups mixed salad greens (romaine, spinach, or spring mix)
• 1/3 cup plain Greek yogurt (or sour cream)
• 2 tablespoons lime juice (about 1 lime)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• Optional: avocado slices, cherry tomatoes, shredded cheese, tortilla strips

Instructions

Step 1

Prepare the dressing: In a small bowl, whisk together the Greek yogurt, lime juice, ground cumin, smoked paprika, garlic powder, chili powder, and a pinch of salt and black pepper. Whisk until smooth and creamy. The dressing should be thick but pourable; if it’s too thick, add a teaspoon of water to thin it slightly. Set aside to allow the flavors to meld while you prepare the other ingredients.

Step 2

Combine the chicken and vegetables: In a large mixing bowl, add the shredded chicken, drained black beans, corn kernels, diced bell pepper, and red onion. Toss gently with a fork or spatula to combine evenly. The chicken should be well incorporated with the beans and vegetables, creating a colorful, textured base. If using canned corn, make sure to drain it thoroughly to avoid excess moisture.

Step 3

Season and dress the mixture: Pour the prepared dressing over the chicken and vegetable mixture. Use a large spoon or spatula to fold everything together until all ingredients are evenly coated. The dressing should cling to the chicken and beans, giving them a vibrant, smoky flavor. Taste and adjust seasoning with more salt, pepper, or lime juice as desired.

Step 4

Assemble the salad bowls: Divide the mixed salad greens among four serving bowls. Top each with a generous portion of the dressed chicken mixture. For added freshness and crunch, garnish with chopped cilantro and any optional toppings like avocado slices, cherry tomatoes, shredded cheese, or tortilla strips. Serve immediately, or refrigerate for later.

For best results

• For the best flavor, use freshly cooked and shredded chicken. Rotisserie chicken is a fantastic time-saver and adds a lovely roasted taste. If you prefer to cook your own, poach boneless skinless chicken breasts in salted water with a bay leaf and peppercorns until tender, then shred with two forks. You can also use leftover grilled chicken or even canned chicken in a pinch—just be sure to drain and flake it well.
• To make this salad even more macro-friendly, opt for nonfat Greek yogurt in the dressing. It provides creaminess and tang without the extra fat and calories. If you're dairy-free, you can substitute with a plant-based yogurt or even a simple vinaigrette made with olive oil, lime juice, and spices. The key is to keep the dressing light yet flavorful.
• Meal prep tip: Prepare the chicken mixture and dressing separately, and store them in airtight containers in the refrigerator for up to 4 days. When ready to eat, simply toss with fresh greens. This prevents the salad from becoming soggy. You can also portion the mixture into individual containers for grab-and-go lunches—just keep the greens separate until serving.
• For extra crunch and texture, consider adding toasted pepitas (pumpkin seeds), sliced almonds, or crushed tortilla chips just before serving. These add a satisfying crunch that contrasts beautifully with the tender chicken and creamy dressing. If you're watching sodium, opt for unsalted seeds or low-salt tortilla strips.
• If you want to increase the vegetable content, add diced zucchini, roasted sweet potatoes, or even shredded cabbage. The southwestern flavor profile pairs wonderfully with earthy vegetables. You can also throw in some chopped bell peppers of different colors for a more vibrant presentation. The more colors, the more nutrients!
• Storage and food safety: Leftover dressed salad (without greens) can be stored in the fridge for up to 3 days. The flavors actually meld and improve overnight. However, once greens are added, the salad should be consumed within a few hours to avoid wilting. If you're taking this to a picnic or potluck, keep the dressing and greens separate until serving.
• Adjust the spice level to your preference. For a milder version, reduce or omit the chili powder and use sweet paprika instead. For a spicier kick, add a pinch of cayenne pepper, diced jalapeño, or a few dashes of hot sauce. You can also use chipotle powder for a smoky heat that complements the smoked paprika beautifully.

Variations

• Vegetarian option: Replace the shredded chicken with two cans of drained and rinsed black beans (or one can black beans and one can pinto beans) and add 1 cup of cooked quinoa for extra protein. The beans and quinoa provide a complete protein profile, making this a hearty, plant-based meal. You can also add crumbled tofu or tempeh for additional texture.
• Low-carb/Keto adaptation: Skip the corn and black beans (or use only a small amount of beans) and bulk up the salad with extra greens, avocado, and a sprinkle of cheese. The chicken and Greek yogurt dressing keep the protein high while the fat from avocado and cheese satisfies keto macros. You can also add diced cucumber and radishes for crunch without carbs.
• Southwest Chicken Wrap: Instead of serving over greens, spoon the chicken mixture into large flour tortillas or lettuce wraps. Add shredded lettuce, diced tomatoes, and a dollop of the dressing. Roll up tightly and slice in half for an easy handheld meal. This is perfect for picnics, lunchboxes, or on-the-go dinners.
• Warm bowl version: For a comforting meal, serve the chicken mixture over a bed of warm quinoa or brown rice instead of cold greens. The warm grains soak up the dressing and create a cozy, hearty bowl. Top with fresh cilantro and a squeeze of lime for brightness. This variation is especially satisfying on cooler days.
• Add fruit for sweetness: Toss in some diced mango, pineapple, or peach for a sweet and savory twist. The fruit's natural sugars balance the smoky spices and add a tropical flair. This works wonderfully in summer when fresh fruit is abundant. Just be sure to add the fruit right before serving to prevent it from becoming mushy.

Nutrition

• Calories385 kcal
• Total Fat12g
• Saturated Fat3g
• Cholesterol85mg
• Sodium620mg
• Total Carbohydrates30g
• Dietary Fiber8g
• Sugars6g
• Protein38g

Common Questions