Skinny Cowgirl Chicken Salad

This skinny chicken salad will satisfy your Tex-Mex craving without weighing you down.

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Yields:

4

Prep Time:

0

hours

25

mins

Total Time:

0

hours

25

mins

Ingredients
1/2 c.
plain Greek yogurt
1/4 c.
sour cream
1/4 c.
lime juice
1 tbsp.
freshly chopped cilantro
Freshly ground black pepper
kosher salt
1 tbsp.
extra-virgin olive oil
2
boneless skinless chicken breasts
1 tsp.
cumin
1 tsp.
chili powder
1
avocado, cut into cubes
1/2 c.
black beans, drained and rinsed
1/2 c.
frozen corn, defrosted
1
red bell pepper, chopped
Romaine, for serving
Directions
  1. In a medium bowl, whisk together yogurt, sour cream and lime juice. Add cilantro, season with salt and pepper and set aside.
  2. In a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, cumin and chili powder. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then slice into cubes and let cool completely.
  3. In a large bowl, combine cooked chicken with avocado, beans, corn and red bell pepper. Toss with yogurt dressing until completely coated. Serve on bread, in lettuce leaves, or by itself.

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