Tex-Mex Chicken Salad
- Total Time
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)1 ¼ pound(s)
fat free mayonnaise½ cup(s)
fat free sour cream¼ cup(s)
ground cumin½ tsp
chili powder¼ tsp
sweet red pepper(s)1 small, chopped
green pepper(s)1 small, chopped
uncooked scallion(s)2 medium, sliced
canned yellow corn15 ¼ oz, drained and rinsed
canned black beans1 cup(s), drained and rinsed
- 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.)
- In a medium bowl, combine mayonnaise, sour cream, cumin and chili powder.
- 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.