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Home > Southwest chicken salad

Southwest chicken salad

Recipe Information

Servings 4
Preparation Time 15 Minutes
Cook Time 20 Minutes
Total Time 35 Minutes
Difficulty Easy
Main Ingredient Beans
Category Beans & Legumes
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Mexican
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Fiber; High Protein


  • 12 ounces boneless, skinless chicken breasts, trimmed and poached

  • 1 15-ounce can black beans, rinsed

  • 1 large vine-ripened tomato 

  • 1 cup frozen corn, thawed

  • 1 tablespoon extra-virgin olive oil 

  • 3 cloves garlic, finely chopped

  • 2 teaspoons dried oregano 

  • 1 1/2 teaspoons ground cumin 

  • 2 tablespoons sherry vinegar or cider vinegar

  • 1/2 teaspoon salt 

  • 1/2 cup scallions, chopped (3 scallions)

  • 1/4 cup fresh parsley, chopped



  • Shred the chicken and combine with the black beans, tomato, and corn in a salad bowl.

  • Heat the oil in a small skillet over medium heat. Add garlic, and saut� until just beginning to color, about 30 seconds. Add the oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add the vinegar and salt. Pour over the salad. Add the scallions and parsley; gently toss to combine.


Nutrition (per serving)

  • Calories: 243 cal

  • Fat: 6g

  • Saturated fat: 1g

  • Monounsaturated fat: 3g

  • Cholesterol: 47mg

  • Sodium: 402mg

  • Potassium: 602mg

  • Carbohydrate: 24g

  • Fiber: 6g

  • Sugars: 0g

  • Protein: 23g