1-Gathering and Marinating Ingredients: Start by getting everything ready for your high protein southwest chicken salad. Begin with the chicken: trim and season 1 lb of boneless chicken breasts with kosher salt and black pepper. In a bowl, mix 2 tbsp lime juice, 3/4 tsp ground cumin, 3/4 tsp chili powder, 3/4 tsp smoked paprika, and a bit of cayenne if you like it spicy. For a vegetarian twist, you could swap the chicken for something like grilled tempeh here. Let it marinate for 10 to 15 minutes to soak up those flavors.

2-Gathering and Marinating Ingredients: While that’s resting, prepare your other mix-ins. Dice the red bell pepper, chop the cilantro, and measure out the black beans and corn. This step helps everything come together smoothly, saving time later.

3-Cooking the Protein: Next, cook the chicken to keep it juicy. Add the chicken to a pot, cover with water, and bring it to a boil. Then, simmer for 15-20 minutes until it reaches 165°F inside. Once done, shred it using forks or a mixer.

4-Cooking the Protein: If you’re using a substitute like canned chicken, that’s fine too just shred about 2.5 cups and mix it in. This keeps the salad protein-rich without extra cooking time.

5-Mixing the Dressing and Salad: Now for the dressing: in a large bowl, whisk together 1 cup Greek yogurt, the lime juice, and spices. Add the shredded chicken, 3/4 cup black beans, 1/2 cup corn, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, and 1/4 cup chopped cilantro. Stir well and adjust seasonings as needed.

6-Mixing the Dressing and Salad: Chill the mixture in the fridge to let the flavors blend. This high protein southwest chicken salad is versatile, so serve it on whole wheat toast or in tortillas for a fun change.

7-Final Assembly and Serving: Once chilled, your salad is ready. It takes about 30 minutes total, with 10 minutes prep and 20 minutes cooking. For more ideas on serving, check out our related recipe for inspiration, like a hearty sauce base that could complement your meal prep.