High Protein Southwest Chicken Salad - Easy Healthy Recipe for Lunch & Meal Prep
Summer salads have a reputation problem. Too often they’re flimsy, forgettable, and leave you rummaging for snacks an hour later. This High Protein Southwest Chicken Salad? Yeah… it did not get that memo. This bowl is bold, filling, and unapologetically satisfying—the kind of salad that actually feels like a meal, not a side quest.
This is hands-down one of my favorite go-to lunches, whether it’s blazing hot outside or just one of those weeks where cooking feels like a lot. We’re talking juicy shredded chicken, sweet corn, hearty black beans, creamy avocado, and a smoky-spiced dressing made with Greek yogurt that comes together in minutes. Fifteen minutes, start to finish. That’s faster than waiting for delivery, FYI.
The real magic? It hits that sweet spot between healthy and craveable. Each serving clocks in at about 220 calories with 20g of protein, making it ideal for anyone tracking macros or hunting for Quick Protein For Salads that don’t taste like cardboard. IMO, this is exactly what Easy High Protein Salads should be—simple ingredients, big flavor, zero fuss.
Need an Easy Protein Salad For Lunch that actually keeps you full? Done. Looking for High Protein Meal Prep Lunch Ideas Easy enough for busy weeks? This one holds up beautifully in the fridge. It’s also a solid pick for Healthy Lunches For Weight Losing, Glp1 Lunch Ideas, and anyone who wants Meal Prep Salads High Protein without overthinking it.
Bottom line: this is one of those Easy High Protein Salad Recipes you’ll make once… then keep on repeat. A Healthy Meal Prep Lunch High Protein that tastes good, fuels your day, and doesn’t steal your time? That’s a win.
High Protein Southwest Chicken Salad - Easy Healthy Recipe for Lunch & Meal Prep
This Southwest-style chicken salad brings big, bold flavor with minimal effort. It’s colorful, protein-packed, and tossed in a creamy, smoky lime dressing that ties everything together. With tender shredded chicken, sweet corn, hearty black beans, crisp peppers, and buttery avocado, it works beautifully as a quick lunch, a light dinner, or a make-ahead meal for the week.
Ingredients
Salad Base:- 2 cans cooked chicken, drained and shredded (or about 2 cups rotisserie chicken)
- ½ cup corn (canned or thawed frozen corn)
- ½ cup black beans, rinsed and well-drained
- ⅓ cup finely chopped red bell pepper
- ¼ cup finely diced red onion or sliced green onions
- ¼ cup fresh cilantro, chopped
- 1 small avocado, cubed (add right before serving)
- Juice from 1 fresh lime
- ½ cup mayonnaise or Greek yogurt
- 1 teaspoon hot sauce or chipotle sauce
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make It
- Add the shredded chicken to a large mixing bowl along with the corn, black beans, red bell pepper, onion, cilantro, and avocado.
- Pour in the lime juice, then add the mayo or Greek yogurt, spices, and hot sauce.
- Mix everything thoroughly until the salad is evenly coated and well combined.
- For best flavor, cover and refrigerate for about 15 minutes before serving. This step isn’t required, but it lets the seasoning really shine.
- Spoon it onto plates and serve it your favorite way—scoop it up with tortilla chips, spread it over toasted crostini, or wrap it in crisp lettuce leaves or soft wraps for a lighter option.
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