Tex-Mex Chicken Salad
3
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Need a break from classic chicken salad? This tasty version is chockfull of vegetables and beans, and then spiked with cumin and chili powder.
Ingredients
Uncooked skinless boneless chicken breast
1¼ pound(s)
Reduced calorie mayonnaise
½ cup(s)
Reduced fat sour cream
¼ cup(s)
Ground cumin
½ tsp
Chili powder
¼ tsp
Red bell pepper
1 small, chopped
Green bell pepper
1 small, chopped
Scallions
2 medium, sliced
Canned yellow corn
15¼ oz, drained and rinsed
Canned black beans
1 cup(s), drained and rinsed
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
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.
4
Yields about 1 cup per serving.
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