Kimberly Recipes

Name: Southwestern Chicken Salad Recipe: High-Protein No Mayo Lunch Idea
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast; kosher salt and freshly ground black pepper to taste; 1 cup full-fat plain Greek yogurt or skyr; 2 tbsp lime juice; 3/4 tsp ground cumin; 3/4 tsp chili powder; 3/4 tsp smoked paprika; additional kosher salt and black pepper to taste; cayenne pepper optional to taste; 3/4 cup black beans rinsed and drained; 1/2 cup finely diced red bell pepper; 1/2 cup fire-roasted corn or regular corn; 1/4 cup finely diced red onion; 1/4 cup chopped fresh cilantro

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Southwestern Chicken Salad Recipe: High-Protein No Mayo Lunch Idea

June 22, 2026

Craving a lunch that’s both hearty and healthy? This Southwestern Chicken Salad is the ultimate Healthy Lunch Idea that you’ll want to make on repeat. It swaps out the usual mayo for creamy Greek yogurt, making it a High-protein No Mayo Salad that’s light yet satisfying. With black beans, fire-roasted corn, and a kick of smoked paprika, it’s bursting with color and flavor. Plus, it’s perfect for meal prep—just whip up a batch and enjoy it throughout the week. Whether you serve it with chips or on a bed of greens, this salad is a game-changer!

Southwestern Chicken Salad Recipe: High-Protein No Mayo Lunch Idea

Forget those boring salads—this one is a real showstopper. It’s great for Easy Party Appetizer Recipes when scooped onto tortilla chips, or as a filling for wraps and sandwiches. The combination of tender shredded chicken, crunchy bell pepper, and zesty lime makes every bite exciting. And because it’s made with yogurt, it stays creamy without the heaviness of mayonnaise. Perfect for Best Summer Lunch Ideas or any time you need a quick, protein-packed meal. Give it a try—you’ll be hooked!

Southwestern Chicken Salad Recipe: High-Protein No Mayo Lunch Idea

⭐⭐⭐⭐⭐ 4.8 (45 ratings)

⏱️ Prep: 15 mins 🍳 Cook: 20 mins 🍽️ Servings: 4

Ingredients

For the Chicken

1 lb boneless skinless chicken breast kosher salt and freshly ground black pepper to taste

For the Dressing & Salad

1 cup full-fat plain Greek yogurt or skyr 2 tbsp lime juice 3/4 tsp ground cumin 3/4 tsp chili powder 3/4 tsp smoked paprika additional kosher salt and black pepper to taste cayenne pepper optional to taste 3/4 cup black beans rinsed and drained 1/2 cup finely diced red bell pepper 1/2 cup fire-roasted corn or regular corn 1/4 cup finely diced red onion 1/4 cup chopped fresh cilantro

Instructions

Season the chicken breasts with salt and pepper: then place them in a medium pot. Cover with water by at least an inch and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until the internal temperature reaches 165°F.
Transfer the cooked chicken to a large bowl and shred it: using a stand mixer with the paddle attachment or two forks. The mixer method is quicker.
In another bowl, whisk together the Greek yogurt, lime juice, cumin, chili powder, smoked paprika, salt, pepper, and cayenne if using: Add the shredded chicken, black beans, bell pepper, corn, red onion, and cilantro. Stir until well combined. Taste and adjust seasoning as needed.
Refrigerate the chicken salad until chilled and the flavors meld: at least 30 minutes. Serve on whole wheat toast, with tortilla chips, on rice cakes, or in a tortilla. Enjoy!