Southwestern Chicken Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 lb boneless, skinless chicken breast (*)

kosher salt & black pepper (to taste)

1 cup full-fat plain greek yogurt or skyr

2 tbsp lime juice

¾ tsp ground cumin

¾ tsp chili powder

¾ tsp smoked paprika

kosher salt & black pepper (to taste)

cayenne (optional, to taste)

¾ cup black beans

½ cup finely diced red bell pepper

½ cup corn (I prefer fire-roasted)

¼ cup finely diced red onion

¼ cup chopped cilantro

Directions

First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15-20 minutes (depending on the thickness of the chicken), until internal temperature reaches 165F.

Transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it.

In another large bowl, add the greek yogurt, lime juice and spices. Whisk until combined. Then add in the shredded chicken and remaining ingredients. Stir until combined. Taste and adjust the amount of salt, pepper and cayenne as needed.

Place chicken salad in the fridge until is has cooled down and the flavors have melded together. Serve on whole wheat toast, with tortilla chips, on a rice cake or in a tortilla. Enjoy!

Notes

* You can also substitute about 2.5 cups of shredded rotisserie chicken or canned chicken.

Nutrition

• Calories: 231 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.02 g
• Cholesterol: 75 mg
• Sodium: 201 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 33 g