Southwest Chicken Salad
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 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.
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