Southwest Shredded Chicken Salad
If you’re looking for a healthy and delicious lunch recipe that doesn’t need to be reheated, then I’ve got you covered. This southwest shredded chicken salad is the answer!
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 (core and dice )
- ⅓ 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 (mild, canned works best )
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 1-2 tablespoons water (add more or less based on your preferred thickness )
- 2 tablespoons green onion (chopped small )
- ½ avocado (thinly sliced )
- 1 lime (cut into wedges )
- tortilla chips
Directions
- 1
Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks.
- 2
Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and water. Whisk well and set aside. For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.
- 3
Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).
- 4
Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated. Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.