High Protein Southwest Chicken Salad -Kids Loves This

I make this bowl on busy weekdays because it feels like a small victory. My kids ask for it, and I love that it is bright, crunchy, and easy to pack for school or work.

The dressing is creamy Greek yogurt with lime, cumin, smoked paprika, and a touch of chili powder. I fold in black beans, fire-roasted corn, bell pepper, red onion, and cilantro for color and texture.

You can use shredded chicken breast cooked to 165°F, rotisserie, or canned chicken for a shortcut. It comes together in about 30 minutes and keeps 3–4 days in the fridge—just stir if it separates.

This recipe is kid-approved, meal-prep friendly, and versatile for lunch, dinner, or a quick snack. I’ll share step-by-step instructions, exact measurements, and storage tips next, plus a quick link to a basic version if you want alternatives: basic chicken salad recipe.

When time is tight, this recipe is my go-to for a bright, grab-and-go meal. I built it to be quick, kid-friendly, and reliable for weekday bowls or wraps.

What makes this version different today

I swap mayo for full-fat greek yogurt to keep the dressing tangy and creamy while boosting the texture. Lime juice lifts the flavors, and a mix of chili powder, cumin, and smoked paprika gives it that gentle smoky kick.

This chicken salad comes together in about 30 minutes if I cook chicken, or in far less time with rotisserie or canned options. I add fire-roasted corn and black beans for texture and fiber so small portions feel filling.

• I whisk the dressing in one bowl and fold in the ingredients to keep crunch.
• Heat is kept mild for kids; I add hot sauce at the table for adults.
• For meal prep, I portion into containers with tortillas or greens for quick lunches.

I love meals that feel special but don’t take hours — this one checks that box every time. It pairs bright flavors with crunchy bits so kids ask for seconds and adults feel satisfied.

The mix of corn, bell pepper, and red onion gives a pop of texture kids enjoy. The crunchy bits make this chicken salad feel fun, not bland.

Each serving offers solid protein and fiber thanks to chicken breast and black beans. I swap mayo for greek yogurt so the dressing stays creamy with a bright tang.

This recipe uses staples I usually have on hand, so I can toss it together for lunch or a quick meal. It’s great with chips, in a wrap, or over greens.

• Kid-friendly crunch and color
• Filling macros that curb afternoon hunger
• Simple dressing, big flavor

Before I touch a single ingredient, I lay out my tools so the whole process feels smooth. A quick setup saves time and keeps the kitchen calm, especially on a busy day.

I pull a medium pot with lid for simmering chicken breast to 165°F, two mixing bowls, a whisk, and a cutting board with a sharp knife.

I also set out a can opener, colander to rinse beans, a spatula for folding, and either a stand mixer or two forks for shredding the warm chicken.

• Cook chicken (or use rotisserie chicken) — 15 to 20 minutes.
• Whisk dressing in one bowl — 2 minutes.
• Chop vegetables like pepper and onion — 5 minutes.
• Shred chicken, fold everything in a big bowl, then chill — 5 minutes.

I like to measure everything first so the dressing and mix come together without fuss.

Why I measure: it keeps the texture creamy but not gloopy and makes scaling easy for meal prep.

• I measure everything up front so the dressing and salad come together smoothly.
• Optional: a handful of tomatoes or a sprinkle of cotija/cheddar for extra flavor.
• Taste the dressing and add more lime juice if you want extra tang.

I walk through this recipe step by step so you get predictable results every time. Below I cover cooking, shredding, dressing, and the final mix so your bowl comes together quickly.

Place chicken breast in a pot and season with salt and pepper. Cover with water by about 1 inch and bring to a gentle simmer. Cook until the thickest part reads 165°F, about 15–20 minutes.

Shortcut: use rotisserie chicken or canned for faster prep. Aim for roughly 2.5 cups cooked meat.

Shred while warm. A stand mixer on low makes perfect shredded chicken in under a minute. You can also pull apart with two forks.

In a separate bowl, whisk together greek yogurt, lime juice, chili powder, cumin, and smoked paprika. Season with kosher salt and black pepper.

Mix until smooth and bright. Taste and adjust: more salt for pop or extra lime juice for brightness.

Fold in black beans, corn, finely diced bell, red onion, cilantro, and the shredded chicken until everything is coated in the dressing.

Chill the salad for at least a few minutes so flavors meld. If it tightens in the fridge, loosen with a spoonful of greek yogurt or a splash of lime juice before serving in a bowl.

• Tip: Taste and tweak—add cayenne for heat or tomatoes and cheese for extra flavor.

I reach for formats that travel well and please both kids and grown-ups. Below are quick builds I use when I want a fuss-free meal that still feels special.

Bowl: Spoon the mix over crisp greens, add a lime wedge, and sprinkle cotija or a little cheese.

Wrap: Roll it in a warm tortilla with shredded lettuce for a tidy handheld lunch.

For more heat, stir in diced jalapeño or a pinch of cayenne. For kids, keep the heat mellow and serve hot sauce on the side.

• Scoop with tortilla chips and add diced avocado for creamy crunch.
• Top a bowl with chopped tomatoes, extra pepper, and crushed chips right before serving.
• Add rice or quinoa to the bottom of a bowl for a heartier plate.

Want another easy bowl idea? Try my quick healthy bowls for more meal builds.

A few smart swaps let me tailor the bowl to tastes, allergies, or what’s in the fridge.

I usually reach for greek yogurt for a tangy, creamy dressing. If I want extra protein and a silkier texture, I blend cottage cheese into the mix.

For a sweeter, smoky turn I whisk a spoon of low-sugar BBQ into the yogurt. It adds depth without too much sugar.

Dairy-free? Use mayo in the dressing and skip the cheese. The whole recipe is naturally gluten-free—just choose certified GF tortillas or chips when serving.

I save time by cooking or using rotisserie chicken ahead, chopping bell and tomatoes, and rinsing beans and corn. Stir in avocado right before serving so it stays bright.

• Boost flavor: extra lime or cilantro for a zesty finish.
• Keep it veggie-forward with bell pepper, tomatoes, and plenty of veggies.
• Want another variation? Try the low-carb BLT chicken salad for a different weeknight idea.

A simple storage routine saves time and keeps the flavors bright for days.

I store this chicken salad in airtight containers and plan to eat it within 3–4 days for best freshness.

If the dressing loosens, a quick stir brings the creamy texture back. If it tightens, loosen with a teaspoon of yogurt or a splash of lime.

• I portion servings into single-serve bowls or containers for easy meal prep.
• Keep crunchy toppings like chips or fresh greens in a separate bag so they stay crisp.
• Enjoy the mix cold, or warm gently for wraps or a warm dip—do it low and slow so the yogurt doesn’t separate.
• Add a squeeze of lime or a pinch of salt right before serving to perk flavors after chilling.

I label containers with the date so I know exactly how many days I’ve got left. Leftovers make fast lunches when schedules get busy, and the mix is easy to turn into a warm bowl or handheld wrap.

This southwest chicken salad earns a regular spot in my meal plan because it’s fast, flexible, and full of feel-good protein. I often start with poached chicken breast or shredded chicken from a rotisserie and finish with a squeeze of lime and chopped cilantro.

The beans and corn make the bowl hearty while the greek yogurt dressing keeps it light for lunches and wraps. If you like crunch, add tortilla chips at the last second so they stay crisp.

Taste and tweak the dressing—more lime juice, a pinch of red onion, or diced tomatoes can brighten the whole thing. For more ideas, try these recipes on cuisines-corse.com:

Southwest chicken salad, black beans & corn chicken bowl, greek yogurt chicken salad, and colorful bell & tomato salad recipes.