Southwest Chicken Salad

25 mins
Serves 4
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Directions

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

Ingredients

  • 1 lb boneless, skinless chicken breast
  • 1 tsp extra virgin olive oil
  • salt
  • pepper
  • 0.5 c black beans
  • 0.5 c corn
  • 0.5 cup cherry tomatoes, quartered or 1 Roma tomato diced
  • 0.25 c red onion, diced
  • 0.5 bell pepper, diced
  • 0.25 c cilantro, chopped
  • 0.75 cup plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 2 tablespoon lime juice
  • 1 clove garlic
  • 0.5 tablespoon honey
  • 1 Tbsp fresh cilantro
  • 1 tsp smoked paprika
  • 0.5 teaspoon chili powder
  • 0.25 teaspoon onion powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Equipment

ovenbaking sheetparchment paperfood processorblenderlarge bowlairtight container

Tips

  • To shred chicken, pulse it in a food processor.
  • Store in an airtight container in the refrigerator for up to 3-4 days.