First Step: Cook and Shred the Chicken Place chicken breasts in a pot, season with kosher salt and black pepper, and cover with water. Bring to a boil, then reduce heat to low and let simmer for 15-20 minutes until cooked through (internal temperature 165°F/74°C). Remove chicken and shred using forks or a mixer. For convenience, shredded rotisserie or canned chicken (about 2.5 cups) can be used.

Second Step: Prepare the Dressing In a large bowl, whisk together Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, cayenne pepper (if using), kosher salt, and black pepper. Mix until smooth and well combined.

Third Step: Combine Salad Ingredients To the dressing bowl, add shredded chicken, rinsed black beans, diced red bell pepper, corn, diced red onion, and chopped cilantro (if using). Stir everything gently until evenly coated with the flavorful dressing. Taste and adjust seasoning as needed.

Fourth Step: Chill and Meld Flavors Refrigerate the salad for at least 30 minutes to allow flavors to blend and the salad to chill thoroughly. This step enhances the marinade effect and improves texture.

Final Step: Serve and Garnish Serve the southwest chicken salad on whole wheat toast, rice cakes, tortillas, or alongside tortilla chips for crunch. Optional garnishes include extra cilantro, lime wedges, or sliced avocado for added richness and visual appeal.