Description
A vibrant mix of flavors and textures, perfect served over salad greens, in a wrap, or as a dip with crunchy tortilla chips!
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
Instructions
1. Season the chicken breasts with salt and pepper in a medium pot. Cover with water and boil. Then, cover, reduce heat, and simmer for 15-20 minutes until the internal temperature reaches 165F.
2. Shred the cooked chicken in a large bowl.
3. In another bowl, whisk together the yogurt, lime juice, and spices.
4. Add the shredded chicken and remaining ingredients to the yogurt mixture. Stir until combined. Adjust seasonings to taste.
5. Refrigerate until chilled. Serve on toast, with chips, or in a tortilla.
Notes
Don’t Overcook the Chicken: Overcooked chicken can be dry. Cook the chicken until it reaches an internal temperature of 165°F.
Customize the Spice Level: Adjust the amount of chili powder and other spices to your liking.
Drain Your Ingredients: Make sure to drain the corn and black beans well to prevent the salad from becoming watery.
Taste and Adjust: Taste the salad and adjust the seasoning as needed before serving.
Fresh is Best: Use fresh lime juice and cilantro for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Southwestern