Tex-Mex Chicken Salad
light meals
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POINTS® Value: 4
Servings: 6
Preparation Time: 20 min
Cooking Time: 25 min
Level of Difficulty: Easy
Works with Simply Filling
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| Need a break from classic chicken salad? This tasty version is chockfull of vegetables and beans, and then spiked with cumin and chili powder. |
Ingredients
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1 1/4 pound(s) uncooked boneless, skinless chicken breast
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1/2 cup(s) fat-free mayonnaise
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1/4 cup(s) fat-free sour cream
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1/2 tsp ground cumin
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1/4 tsp chili powder
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1 small sweet red pepper(s), chopped
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1 small green pepper(s), chopped
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2 medium scallion(s), sliced
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15 1/4 oz canned yellow corn, drained and rinsed
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1 cup(s) canned black beans, drained and rinsed
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Instructions
- Preheat oven to 350ºF. Place chicken in a glass baking dish and bake until juices run clear, about 25 minutes. Chop into bite-size pieces; set aside. (Or save time by purchasing already cooked boneless, skinless chicken breast.)
- In a medium bowl, combine mayonnaise, sour cream, cumin and chili powder.
- Stir in chicken, peppers, scallions and corn; mix well. Gently fold in beans; cover and chill at least two hours. Yields about 1 cup per serving.
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