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Southwest Chicken Salad

Southwest Chicken Salad is filled with diced chicken, black beans, corn, red peppers, cilantro, and lots of flavor! This chicken salad makes for an ideal salad mix-in, or stuffed into a wrap. It's perfect to meal prep with this, and have it on hand for easy, delicious, and widely varied lunches all week!

Course Main Course, Salad
Cuisine American, Mexican
Keyword chicken, corn, beans, meal prep
Prep Time 10 minutes
fridge time 20 minutes
Servings 8
Author Star


Chicken Mix

  • 4 cups cooked chicken breast diced
  • 1 cup frozen corn thawed
  • 1 15 oz can black beans rinsed and drained
  • 1 cup green onions chopped
  • 1/4 cup cilantro chopped
  • 1 medium red bell pepper diced

Creamy Dressing

  • juice of one lime about 3 tbsp
  • juice of half of a lemon about 2 tbsp
  • 1/4 cup non fat greek yogurt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp honey
  • 2 tsp cumin
  • 1/2 tsp oregano
  • 1 tsp kosher salt
  • salt and pepper, to taste


  1. In a large bowl add the diced chicken, black beans, corn, red pepper, cilantro, and green onions together. Stir well. 

  2. To make the creamy dressing: In a small bowl add juice of half of a lemon and one lime, olive oil, greek yogurt, honey, cumin, oregano, and salt.

  3. Add the creamy dressing to the chicken mixture and stir together well. Salt and Pepper to personal preference and then cover it tightly and place in the fridge for at least twenty minutes to let the flavors mingle.

Recipe Notes

Makes 8 cups. Serving size: 1 cup.

WW Green Plan: 5 Points | WW Blue Plan: 3 Points WW Purple Plan: 3 Points | Calories: 218, Fat: 6.5g, Saturated Fat: 0.5g, Carbohydrates: 17g, Fiber: 3g, Sugar: 6g, Protein: 24g