Description
A vibrant salad featuring tender shredded chicken, black beans, fresh veggies, and a zesty dressing, perfect for gatherings or a satisfying solo meal.
Ingredients
- 1-1.5 lbs. chicken tenderloin
- ¾ cup black beans, rinsed, drained, and dried
- ¾ cup red bell pepper, diced
- ¾ cup chickpeas, rinsed, drained, and dried
- ¾ cup whole kernel corn, rinsed, drained, and dried
- ¾ cup cucumber, cored and diced
- â…“ cup shallots, finely diced
- ¼ cup jalapeno, finely diced
- ¼ cup cilantro, chopped small
- ¼ cup shredded cheddar cheese
- Kosher salt (to taste)
- Cracked black pepper (to taste)
- ½ cup 0% Greek yogurt
- 2 tablespoons lime juice, fresh squeezed
- 2 tablespoons diced green chilis
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 1-2 tablespoons water (adjust for thickness)
- 2 tablespoons green onion, chopped small
- ½ avocado, thinly sliced
- 1 lime, cut into wedges
- Tortilla chips
Instructions
- Start by boiling the chicken tenderloins in a pot of water until cooked through, about 20 minutes. Once cooked, let them cool before shredding.
- In a separate bowl, mix the Greek yogurt, lime juice, diced green chilis, cumin, chili powder, garlic powder, and salt. Adjust the thickness with water as needed.
- Prepare the other ingredients while the chicken cools. Dice the red bell pepper, cucumber, shallots, jalapeno, and chop the cilantro.
- In a large bowl, combine the shredded chicken, black beans, chickpeas, corn, red bell pepper, cucumber, shallots, jalapeno, and cilantro.
- Drizzle the dressing over the mixture and toss gently to combine.
- Top with shredded cheddar cheese, green onions, and slices of avocado.
- Serve with lime wedges and a side of tortilla chips for crunch.
Notes
For extra kick, consider adding more jalapeno or hot sauce. Customize with toppings like olives or different proteins such as turkey or tofu.
