Tex-Mex Chicken Salad
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Liven up lunch with this zesty spin on a classic. Either serve it over leafy greens or wrap it up in some Bibb lettuce.
Ingredients
Uncooked boneless skinless chicken breast
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)
Red bell pepper
1 small, chopped
Green bell pepper
1 small, chopped
Uncooked scallions
2 medium, sliced
Canned yellow corn
15¼ oz, rinsed and drained
Canned black beans
1 cup(s), rinsed and drained
Instructions
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.
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