Southwest Chicken Salad

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  • 2lbs chicken breast
  • 6 tbsp olive oil mayonnaise
  • 1.5 cups nonfat, plain greek yogurt
  • 1 15oz can black beans (drained and rinsed)
  • 1 15oz can corn (drained and rinsed)
  • 2 tbsp lime juice
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 tsp Cayenne pepper


  1. Place cleaned chicken breast in crock pot and sprinkle with salt, pepper, cumin, chili powder and paprika. I honestly don't measure it specifically, just try to get a sprinkle on all of the chicken.
  2. Cook chicken in the crock pot on HIGH for 4 hours.
  3. After the chicken is cooked, remove the chicken breast from the liquid in the crock pot and shred in a large mixing bowl.

shredded chicken

  • Add the corn, black beans, greek yogurt, mayonnaise, lime juice, cumin, chili powder, paprika and salt and pepper to the mixing bowl with the chicken.
  • Add 1 tsp of cayenne pepper if you like a kick!
  • Split mixture into 6 servings (approximately 8oz each) and keep in the refrigerator.

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Make yourself a yummy sandwich or serve with your favorite tortilla chips!

Nutrition Info:

  • Serving size: 1/6 of mixture
  • Calories: 337 kcal
  • Fat: 9g
  • Carbohydrates: 23g
  • Sugar: 6g
  • Protein: 41g