Tex-Mex Chicken Salad
5
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
1.25 pound(s)
Fat free mayonnaise
0.5 cup(s)
Fat free sour cream
0.25 cup(s)
Cumin seeds
0.5 tsp(s)
Chili powder
0.25 tsp(s)
Red bell pepper
1 small
Green bell pepper
1 small
Uncooked scallions
2 medium
Canned yellow corn
15.25 oz
Canned black beans
1 cup(s)
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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