Healthy Eating: Easy Tex-Mex chicken salad | SteamboatToday.com

Healthy Eating: Easy Tex-Mex chicken salad

1 1/4 pound uncooked boneless 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, chopped

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1 small green pepper, chopped

2 medium uncooked scallions, sliced

15 1/4 oz can yellow corn, drained and rinsed

1 cup canned black beans, drained and rinsed

Preheat haven to 350 degrees. Place chicken in a glass baking dish and bake until the chicken reaches an internal temperature of 165 degrees F (about 25 minutes.) Let cool then dice into bite-die pieces, set aside. (You can 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 2 hours. Serves 6

Recipe provided by Mary Randolph.

 

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