I used some of my left over Cuban Chicken in this yummy salad! I skipped the sour cream as i rarely have that on hand. It’s a nice quick and yummy meal. oooo! i bet a little diced green chili would be great in here!
Tex Mex Chicken Salad
HU: 4 Servings: 6 Preparation Time: 20 min Cooking Time: 25 min
Serve it over leafy greens or wrap it up in lettuce leaves.
1 1/4 pound uncooked boneless, skinless chicken breast
1/2 cup fat-free mayonnaise
1/4 cup fat-free sour cream
1/2 tsp ground cumin
1/4 tsp chili powder
1 small sweet red pepper(s), chopped
1 small green pepper(s), chopped
2 medium scallion(s), sliced
15 1/4 oz canned yellow corn, drained and rinsed
1 cup canned black beans, 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.) Combine mayonnaise, sour cream, cumin and chili powder in a medium bowl. 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.