Chicken salad is one of my favorite meal preps, and this Lightened-Up Southwestern Inspired Chicken Salad is a winner. It’s bright and flavorful with corn, black beans, red onion, red bell pepper, cilantro, lime juice and salsa. No cooking required if you use pre-cooked chicken—ready in minutes, easy to portion for meal prep, and only 2 WW points per serving.
What you’ll need to make this chicken salad
Using cooked chicken breast keeps this recipe quick and simple. Rotisserie chicken, canned chicken, or leftover roasted/poached chicken all work well.
- cooked chicken breast
- red bell pepper
- red onion
- fresh cilantro
- black beans
- corn
- lime juice
- plain non-fat Greek yogurt
- light mayonnaise
- salsa (mild or your preferred heat)
- taco seasoning
Why this version is lightened-up
This recipe replaces most of the traditional full-fat mayo with a blend of light mayo and plain non-fat Greek yogurt to keep creaminess while cutting calories. Fresh lime juice adds brightness and balances the tang of the yogurt. Salsa contributes bold flavor with very little fat or extra calories. Combined with lean chicken, beans and vegetables, the salad offers a satisfying mix of protein and fiber, making it a healthier option that still tastes rich and fresh.
How to make the Lightened-Up Southwestern Inspired Chicken Salad
Start with fully cooked chicken to keep prep time short. If roasting your own, season with salt and pepper, spritz with olive oil, and roast at 400°F until the internal temperature reaches 165°F (about 20–30 minutes depending on thickness). Let rest, then shred or finely chop.
For a very fine shred, a stand mixer or hand mixer works well; otherwise cut into bite-sized cubes. Finely dice the red bell pepper and red onion, and chop the cilantro. Drain and rinse the black beans.
In a mixing bowl whisk together light mayo, plain non-fat Greek yogurt, salsa, taco seasoning and the juice of one lime. Add the shredded chicken, diced pepper, onion, cilantro, corn, and black beans. Fold gently until everything is evenly coated. Taste and adjust seasoning or lime if desired.
Lightened-Up Southwestern Inspired Chicken Salad
Bright, flavorful chicken salad with corn, black beans, peppers, cilantro and a tangy yogurt-mayo dressing. Quick to make and ideal for meal prep.
Equipment
- mixing bowl
Ingredients
- 2 chicken breasts, cooked and shredded finely
- 1 cup red bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup cilantro, fresh and chopped
- 1/2 cup corn
- 1/2 cup black beans, drained and rinsed
- 1/4 cup light mayo
- 1/4 cup plain non-fat Greek yogurt
- 2 tbsp salsa (mild or preferred)
- 1 tbsp taco seasoning
- 1 lime, juiced
Instructions
- Finely shred the cooked chicken breast (a stand mixer or hand mixer works well).
- If roasting your own chicken, season with salt and pepper, roast at 400°F until 165°F internal temperature, then shred.
- Dice the red bell pepper and red onion; chop the cilantro. Drain and rinse the black beans.
- In a mixing bowl, combine light mayo, Greek yogurt, taco seasoning, salsa, and the juice of one lime. Whisk until smooth.
- Fold in shredded chicken, pepper, onion, cilantro, corn, and black beans. Toss to combine.
- Adjust seasoning or lime to taste. Serve immediately or chill for meal prep.
Notes
WW Points: 2 WW points per heaping cup.
Nutrition
Serving: 1 heaping cup | Calories: 241 kcal | Carbohydrates: 17 g | Protein: 29 g | Fat: 7 g | Saturated Fat: 1 g | Fiber: 4 g | Sugar: 5 g | Sodium: 361 mg
You might also enjoy these similar chicken salad recipes:
Healthy Street Corn-Inspired Chicken Salad
Barbeque Chicken Salad
Healthy BLT Chicken Salad
Healthy Greek Chicken Salad