Southwest Chicken Salad

Name: Southwest Chicken Salad
Total time: 25 min
Yield: 6 servings
Ingredients: 1.5 lb boneless, skinless chicken breast; 1.5 tsp extra virgin olive oil; salt; pepper; 0.75 c black beans; 0.75 c corn; 0.75 cup cherry tomatoes, quartered or 1 Roma tomato diced; 0.38 c red onion, diced; 0.75 bell pepper, diced; 0.38 c cilantro, chopped; 1.12 cup plain Greek yogurt; 1.5 Tbsp mayonnaise; 3 Tbsp lime juice (1 small lime); 1.5 clove garlic; 0.75 Tbsp honey; 1.5 Tbsp fresh cilantro; 1.5 tsp smoked paprika; 0.75 tsp chili powder; 0.38 tsp onion powder; 0.75 tsp kosher salt; 0.38 tsp black pepper

25m

Serves 6

facebook.com

Southwest Chicken Salad

facebook.com

25m

Serves 6

Directions

1Preheat the oven to 400℉ (200°C).
2Line a small baking sheet with parchment paper.
3Coat the chicken in olive oil and season with salt and black pepper.
4Bake in the preheated oven for 25 minutes or until internal temperature reaches 165℉ (75°C).
5Let the chicken cool and shred.
6Make the dressing by adding the ingredients to a food processor or blender and blend until smooth.
7While the chicken is baking, chop the red bell pepper, tomatoes, red onion, and cilantro.
8Drain and rinse the black beans and corn if using canned.
9Add everything to a large bowl including the black beans, corn, veggies, cilantro, and shredded chicken.
10Pour the dressing on top and give everything a good toss.
11Add more salt to taste.

Ingredients

1.5 lb boneless, skinless chicken breast
1.5 tsp extra virgin olive oil
salt
pepper
0.75 c black beans
0.75 c corn
0.75 cup cherry tomatoes, quartered or 1 Roma tomato diced
0.38 c red onion, diced
0.75 bell pepper, diced
0.38 c cilantro, chopped
1.12 cup plain Greek yogurt
1.5 Tbsp mayonnaise
3 Tbsp lime juice (1 small lime)
1.5 clove garlic
0.75 Tbsp honey
1.5 Tbsp fresh cilantro
1.5 tsp smoked paprika
0.75 tsp chili powder
0.38 tsp onion powder
0.75 tsp kosher salt
0.38 tsp black pepper

Equipment

ovenbaking sheetparchment paperfood processor or blenderlarge bowl

Tips

Pulse the chicken in a food processor to get a good shred.
Store in an airtight container in the refrigerator for up to 3-4 days.

Southwest Chicken Salad

25m

Serves 6

facebook.com

Southwest Chicken Salad

facebook.com

25m

Serves 6

Directions

1Preheat the oven to 400℉ (200°C).
2Line a small baking sheet with parchment paper.
3Coat the chicken in olive oil and season with salt and black pepper.
4Bake in the preheated oven for 25 minutes or until internal temperature reaches 165℉ (75°C).
5Let the chicken cool and shred.
6Make the dressing by adding the ingredients to a food processor or blender and blend until smooth.
7While the chicken is baking, chop the red bell pepper, tomatoes, red onion, and cilantro.
8Drain and rinse the black beans and corn if using canned.
9Add everything to a large bowl including the black beans, corn, veggies, cilantro, and shredded chicken.
10Pour the dressing on top and give everything a good toss.
11Add more salt to taste.