This Southwest Chopped Chicken Salad Is Loaded with Flavor a

• temps total: 25 minutes

Ingrédients

for the chicken:

2 large chicken breast thinly sliced & tenderized

olive oil

cumin

paprika

chili powder (not too much or it will get spicy real quick!)

garlic powder

oregano

salt & pepper

for the salad:

1 red bell pepper diced

1 green bell pepper diced

1/2 of a red onion diced

2 green onions thinly sliced

1 roma tomato diced

handful of cilantro finely chopped

16 oz can of black beans drained and rinsed

1 ear of corn shaved

for the dressing:

3/4 c of nonfat plain Greek yogurt

2 tbsp lime juice

1 tsp cumin

1/4 tsp paprika

1/4 tsp garlic powder

1/8 tsp chili powder

salt & pepper

Optional:

lettuce wraps or taco shells for serving

Instructions

Preheat overn to 425

Season chicken well on both sides and place on parchment lined baking sheet

Bake for 20 minutes

In a large bowl, add peppers, onions, tomatoes, cilantro, beans and corns

Once chicken is done, let cool for ~5 minutes and then dice

Add chicken to bowl with Greek yogurt, lime juice, cumin, paprika, garlic powder, chili powder, salt & pepper and mix well

Portion into 4 containers

Eat alone or serve on lettuce wraps or taco shells

Enjoy!