Tex-Mex Chicken Salad

Total Time
45 min
20 min
25 min
Need a break from classic chicken salad? This tasty version is chockfull of vegetables and beans, and then spiked with cumin and chili powder.


uncooked boneless skinless chicken breast(s)

1¼ pound(s)

fat free mayonnaise

½ cup(s)

fat free sour cream

¼ cup(s)

ground cumin

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, drained and rinsed

canned black beans

1 cup(s), drained and rinsed


  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. In a medium bowl, combine mayonnaise, sour cream, cumin and chili powder.
  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.

A happier, healthier you starts here