In a medium pot, place 1 lb of boneless, skinless chicken breast and season generously with kosher salt and black pepper. Cover with enough water to submerge the chicken completely. Bring the water to a rolling boil over medium-high heat, then reduce the heat to low. Cover the pot and let the chicken simmer for 15-20 minutes, or until it reaches an internal temperature of 165°F.

Once the chicken is fully cooked and tender, carefully remove it from the pot and allow it to cool for a few minutes. Using two forks or a stand mixer set on low speed, shred the chicken into bite-sized pieces.

In a medium bowl, whisk together 1 cup of full-fat plain Greek yogurt, 2 tablespoons of lime juice, ¾ teaspoon of ground cumin, ¾ teaspoon of chili powder, and ¾ teaspoon of smoked paprika. Incorporate additional kosher salt and black pepper to taste.

In a large mixing bowl, combine your shredded chicken with the yogurt dressing. Next, fold in ¾ cup of rinsed black beans, ½ cup of finely diced red bell pepper, ½ cup of fire-roasted corn, ¼ cup of finely diced red onion, and ¼ cup of chopped cilantro.

Cover the mixing bowl with plastic wrap or transfer the Southwestern Chicken Salad into an airtight container. Refrigerate the salad for at least 30 minutes.

After chilling, your Southwestern Chicken Salad is ready to serve! Enjoy with whole wheat toast, tortilla chips, in a tortilla wrap, or nestled in crisp lettuce leaves.