Tex-Mex Chicken Salad
5
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 boneless skinless chicken breast(s)
1.25 pound(s)
Fat free mayonnaise
0.5 cup(s)
Fat free sour cream
0.25 cup(s)
Ground cumin
0.5 tsp
Chili powder
0.25 tsp
Red bell pepper(s)
1 small
Green bell pepper(s)
1 small
Uncooked scallion(s)
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
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.
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