Photo of Tex-Mex Chicken Salad by WW

Tex-Mex Chicken Salad

1 - 5
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
Liven up lunch with this zesty spin on a classic. Either serve it over leafy greens or wrap it up in some Bibb lettuce.


Uncooked boneless skinless chicken breast(s)

1¼ pound(s)

Fat free mayonnaise

½ cup(s)

Fat free sour cream

¼ cup(s)

Cumin seeds

½ tsp(s)

Chili powder

¼ tsp(s)

Sweet red pepper(s)

1 small, chopped

Green pepper(s)

1 small, chopped

Uncooked scallion(s)

2 medium, sliced

Canned yellow corn

15¼ oz, rinsed and drained

Canned black beans

1 cup(s), rinsed and drained


  1. 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.)
  2. Combine mayonnaise, sour cream, cumin and chili powder in a medium bowl.
  3. 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.