Southwest Chicken Salad
Published July 23, 2026
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If you need a quick high-protein lunch that actually keeps you full, this Southwest Chicken Salad is it. Made with canned chicken, crunchy vegetables, and a creamy, spicy Southwest dressing, everything gets tossed together in one bowl for an easy, hearty meal that's perfect for meal prep.
One of the reasons I keep canned chicken in my pantry is because it makes high-protein meals like this come together in minutes. This Southwest Chicken Salad is one of my favorite ways to use it because everything gets mixed together in one bowl with creamy Greek yogurt, crunchy celery and red bell pepper, baby corn, cilantro, taco seasoning, and a little sriracha for just the right amount of kick. It has all the bold Southwest flavors I love without spending time cooking or shredding chicken.
I also use baby corn instead of regular corn in this recipe. Regular corn is higher in carbs, but baby corn is a great low-carb alternative with only about 2 grams of net carbs per 6 spears, so you still get that sweet crunch without adding a lot of extra carbs. Swapping the mayo for Greek yogurt also gives the dressing a creamy texture while adding even more protein to help make this salad satisfying.
What I love most about this recipe is how much food it makes. It’s a high-volume meal packed with lean protein and crunchy vegetables, so you get a big, filling portion that keeps you satisfied for hours. I like eating it straight from the bowl, but it’s also great served over lettuce, tucked into a low-carb wrap, or meal prepped for easy lunches throughout the week.
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Ingredients
12.5 oz can of chicken -
1/3 cup canned whole baby corn, cut into smaller pieces
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1/4 medium red bell pepper, diced
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2 stalks celery, diced
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1/4 cup plain Greek yogurt
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1 teaspoon sriracha
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1 teaspoon taco seasoning
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1 tablespoon chopped cilantro
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pinch of salt
Step by Step Instructions
Step by Step Instructions
Drain and shred chicken
Drain the liquid out of the canned chicken. Scoop the chicken into a medium-large bowl and shred into smaller pieces with a fork.
- 12.5 oz canned chicken
Combine everything
Add remaining ingredients and mix until combined.
- 1/3 cup canned whole baby corn, cut into smaller pieces
- 1/4 medium red bell pepper, diced
- 2 stalks celery, diced
- 1/4 cup plain Greek yogurt
- 1 teaspoon sriracha
- 1 teaspoon taco seasoning
- 1 tablespoon chopped cilantro
- pinch of salt
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use fresh chicken instead of canned chicken?
Yes! If you prefer, you can substitute about 2 cups of cooked, shredded chicken breast or rotisserie chicken for the canned chicken. I like using canned chicken because it's inexpensive, always ready to use, and makes this recipe come together in just a few minutes.
Can I make this ahead of time?
Absolutely! This Southwest chicken salad is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. The flavors actually get even better after they've had time to meld together.
Can I make this recipe spicier?
Definitely. Add extra sriracha, stir in some diced jalapeños, or sprinkle in a little cayenne pepper if you like more heat. For a milder version, simply reduce or omit the sriracha.
Can I use mayonnaise instead of Greek yogurt?
Yes. You can substitute mayonnaise for the Greek yogurt if you prefer a more traditional chicken salad. I like using Greek yogurt because it adds creaminess while boosting the protein.
