Skinny Southwest Chicken Salad

Summer is coming and if you are on the lookout for a fresh and easy appetizer to serve at your next party or get together, the Skinny Southwest Chicken Dip is perfect! Full of tender white meat chicken and loads of veggies and spices this is a healthy Southwest Chicken Salad that can be served as an appetizer or a main course!

Skinny Southwest Chicken Salad in a large bowl with a spoon.

This recipe was originally posted in 2013.


Remember the movie “Mermaids?” The mom only had one cookbook and it was for finger foods, so that’s all she knew how to cook – everything was on a stick! I could totally live my life eating like that. Finger foods, dips, appetizers, yeah those are my loves.

Unfortunately, those types of foods are generally not that good for you. They usually taste amazing, but they aren’t amazing for your waistline. Unless, that is, you’re indulging in this amazing Skinny Southwest Chicken Dip. It’s definitely doesn’t taste healthy, but it really is!

Skinny Southwest Chicken Salad on a plate served as a dip with tortilla chips.


  • Serve as a dip with tortilla chips or pita crisps.
  • Wrap in a tortilla or lettuce cups.
  • Serve on a bed of lettuce or in a pita pocket for a lo-carb lunch.
  • Spread between two slices of toasted wheat bread for a delicious sandwich.

I love that it’s healthy, and my kids practically demand the stuff! We had a “leftovers night” not to long ago, and this was his choice over everything else! It’s got tons of vegetables, like peppers, tomatoes and corn, black beans and chicken for protein and Greek yogurt with lots of southwest seasonings.

southwest chicken dip ingredients in a bowl with a wooden spoon.


  • Shredded chicken breast
  • Black beans
  • Tomatoes
  • Bell peppers
  • Green onions
  • Corn
  • Lime juice
  • Greek yogurt
  • Taco seasoning
  • Salt and pepper

The salt will be an important element of this recipe, because it will amp up all of the other ingredients, so if the salad seems bland to you, add salt.


This Southwest Chicken Salad could not be easier to make! Simply combine the ingredients together in a large bowl, season with salt and pepper and a few squeezes of lime juice. Enjoy as a salad or serve with chips for a delicious Southwest Chicken Dip!

Skinny Southwest Chicken Salad mixed together in a bowl with a wooden spoon

My son has already requested to take this in his lunch during the school year. I think he thinks he’s getting away with something because he eats it with tortilla chips. I’m just happy he’s actually eating something other than chicken nuggets!

Skinny Southwest Chicken Salad scooped onto a tortilla chip

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A plate of Southwest Chicken Dip and chips

Skinny Southwest Chicken Salad

Summer is coming and if you are on the lookout for a fresh and easy appetizer to serve at your next party or get together, the Skinny Southwest Chicken Dip is perfect! 
Prep Time 10 mins
Total Time 10 mins
Course Main
Cuisine Mexican
Servings 6 servings
Calories 121kcal


  • 1 1/2 cups Plain Greek Yogurt
  • 1-2 tablespoons Taco seasoning to taste
  • 2 cups shredded or diced boneless skinless chicken breast
  • 2 Roma tomatoes diced
  • 1 bunch green onions chopped
  • 6 mini sweet peppers or one large orange red or yellow pepper, diced
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can corn drained
  • Salt to taste
  • Lime juice to taste


  • Mix yogurt and seasonings in a small bowl and set aside while you prep the rest of your ingredients.
  • Mix chicken, veggies, and beans in a large bowl.
  • Add yogurt mixture and combine well to coat.
  • Add salt to taste.
  • Can be served immediately, but if possible, allow to marinate in the refrigerator for at least an hour.


This is great on its own, in lettuce cups, or with tortilla chips for dipping.


Serving: 1cupCalories: 121kcalCarbohydrates: 4gProtein: 17gFat: 3gCholesterol: 37mgSodium: 89mgPotassium: 285mgSugar: 3gVitamin A: 1105IUVitamin C: 38.8mgCalcium: 65mgIron: 0.8mg
Keyword chicken salad, spicy chicken salad

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Great beginning dip. I did add some cumin, fresh cilantro, and fresh, diced jalapeno for extra flavor and a little pop.

    1. There are several options – you could boil the chicken for about 20-30 minutes, then shred it.
      Cook it in the slow cooker:
      Cook it in the instant pot:
      Or cook up some of my baked chicken:
      Or you could go the easiest route, and purchase a fully cooked rotisserie chicken from the grocery store and just shred that.

  2. As some of the others said, I found it quite bland as well. I ended up adding a LOT more garlic and onion powder, some more chili powder and even a little taco seasoning. It ended being good and my husband and I both enjoyed it. But if you like flavorful food, just be prepared to add some more spices!

  3. I also added cumin to have more flavor,but taco seasoning would be great too.I love it.

  4. This recipe looks very delicious, I will try cook this Skinny Southwest Chicken Dip to my girls tonight. Thanks for sharing this amazing recipe with us.

  5. Just made this tonight and it was very bland to me. I had to add a lot more seasoning like Mexican chili powder and chipotle seasoning. I also added avocado and cilantro to add extra flavors. Great concept since you can make it to your own taste but definitely too bland with the original recipe for me.

  6. I just made this recipe and I agree with comments who said it was bland. It needed some more layers of flavor. Next time I make it I’m going to use drained rote tomatoes in lieu of the Roma tomatoes. I’ll also really season up my chicken. It’s a great recipe to customize and make your own.

  7. I thought it was a bit bland. I doubled the spices and added cumin and used canned medium rotel tomatoes with green chilis. Perfect for my taste with these adjustments. I make this for lunch and serve over lettuce with tortilla chips.

    1. I just had this for lunch and used light sour cream and it was delicious. I don’t mind Greek yogurt, but for stuff like this I prefer sour cream. Kristin, thanks for this easy recipe. When eating healthy- I am always looking for ways to be creative so I don’t get bored, but I also don’t have a lot of extra time on my hands. This was a nice, quick, easy and tasty dish to put together with pretty simple ingredients.

      1. Perfect! Most of my recipes are really meant to be able to be customized to your preference. So glad you enjoyed this!

    1. Sorry to hear that you didn’t enjoy it. Feel free to adjust the seasonings to your liking. Probably could have used a bit more salt.

  8. Kristin,

    All of your recipes sound so delicious. I am a calorie counter, and would love to see the nutritional values along with the calories per serving (and of course the serving size) included with the recipes. Would that be possible?

    1. Hi Carol, since I’m not a nutritionist, I’m not comfortable with providing nutritional information. You can find great tools online though, like

  9. Hi! This dip looks delicious. Do you know the calorie count per serving? I’m counting calories and it would be very helpful. Thank you.

  10. Definitley going to give this one a try for our weekly womens Bible study.. We always bring finger foods.. I love that this one includes healthy ingredients.. for sure with the lettuce as a wrap.. Thanks and blessings!

  11. I made this tonight. Holy hallelujah it was so tasty, I didn’t have black beans at hand but I sprinkled some avocado on it & my husband loved it! Thanks for the recipe

  12. JUST made this and it’s so very delish!
    Cant wait to have it tomorrow for lunch….thanks for the great recipe

        1. It depends on whether you’re eating it as a salad or as a dip. As a dip I’d say 1/2 cup per person. As a salad/meal, 1 cup.

  13. I made these for an app at a party and it was so yummy! I omitted the chicken and served it as a side dish as opposed to a dip. It’s so healthy yet I could eat the whole thing myself! It would be great for lunches too

  14. I just made this last night, and it is a HUGE HIT… it is SOOO AMAZING!!! and healthy!! thanks! i shared your page to everyone i know!

  15. This looks and sounds so delicious! I love how Greek Yogurt makes everything all creamy and good while keeping it healthy. Great idea to use it in this dip.