Southwestern Shredded Chicken Salad Recipe

Name: Southwestern Shredded Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts; 1 (14 1/2 ounce) can fat-free low-sodium chicken broth; 1/4 teaspoon cumin; 1 (15 ounce) can kidney beans, drained and rinsed; 1 1/4 cups tomatoes, diced; 1 (8 1/2 ounce) can whole kernel corn, drained; 1 head lettuce, chopped; 1 (4 ounce) can diced green chilies; 1/2 cup cilantro, chopped; 1/4 cup light mayonnaise; 3 -4 teaspoons lime juice, fresh; salt and pepper

Servings: persons

2 boneless skinless chicken breasts
1 (14 1/2 ounce) can fat-free low-sodium chicken broth
1/4 teaspoon cumin
1 (15 ounce) can kidney beans, drained and rinsed
1 1/4 cups tomatoes, diced
1 (8 1/2 ounce) can whole kernel corn, drained
1 head lettuce, chopped
1 (4 ounce) can diced green chilies
1/2 cup cilantro, chopped
1/4 cup light mayonnaise
3 -4 teaspoons lime juice, fresh
salt and pepper

1
Trim chicken breasts of all visible fat. Bring chicken broth and cumin to a boil in a sauce pan and add chicken breasts. Reduce heat to low and simmer till chicken is done. (about 10 minutes) Do not allow to boil.
2
Remove chicken from broth and cool. Use two forks, shred chicken and set aside.
3
Bring the broth to a boil and reduce until it measures 1 cup. Cool.
4
Stir in mayo and lime juice to taste. Toss the chicken with a small amount of the dressing and reserve the rest of the salad.
5
Arrange chopped lettuce on serving platter. Starting from the outside, arrange a ring of kidney beans, then tomatoes, then corn and then a ring of green chilies. Put the chicken mixture in the middle.
6
Sprinkle entire salad with cilantro. Drizzle salad with remaining dressing and season to taste with the salt and pepper.
7
Serve with lime wedges.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, 1 (14 1/2 ounce) can fat-free low-sodium chicken broth, 1/4 teaspoon cumin, 1 (15 ounce) can kidney beans, drained and rinsed, and more.

Yes, Southwestern Shredded Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Southwestern Shredded Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions