Print

High Protein Southwest Chicken Salad for Meal Prep

Close-up of a vibrant high protein salad featuring shredded chicken, avocado chunks, cherry tomatoes, corn, and black beans.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this bold, zesty Southwest Chicken Salad. It is packed with lean protein, gluten-free, and ready in under 30 minutes, making it perfect for meal prepping or quick, satisfying lunches.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1 ripe avocado, diced
  • 4 cups chopped romaine lettuce
  • For the Chipotle-Lime Dressing:
  • 1/2 cup plain Greek yogurt or cottage cheese
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the Greek yogurt (or cottage cheese), lime juice, olive oil, chili powder, cumin, smoked paprika, salt, and pepper until smooth. Set aside.
  2. Combine the main salad ingredients: In a large bowl, mix the shredded chicken, black beans, corn, cherry tomatoes, and red onion.
  3. If meal prepping, store the lettuce separately from the chicken mixture to prevent wilting.
  4. When ready to eat, place the romaine lettuce in a bowl. Top with the chicken and bean mixture.
  5. Add the diced avocado.
  6. Drizzle the desired amount of chipotle-lime dressing over the salad. Toss gently before eating.

Notes

  • This salad keeps well for meal prepping. Store the dressing and the lettuce separately from the chicken and vegetable mix for up to 4 days in the refrigerator.
  • For a vegan option, substitute the chicken with 1.5 cups of firm tofu, crumbled and seasoned, or use an extra can of beans.
  • If you prefer a lower-fat dressing, reduce the olive oil to 1 teaspoon and use non-fat Greek yogurt.

Nutrition

Find it online: https://cookingbyjade.com/high-protein-salad-southwest-chicken-meal-prep/