Photo of Tex-Mex Chicken Salad by WW

Tex-Mex Chicken Salad

5
1
1
SmartPoints® value per serving
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(s)

1¼ pound(s)

fat free mayonnaise

½ cup(s)

fat free sour cream

¼ cup(s)

cumin seeds

½ tsp

chili powder

¼ tsp

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

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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