Southwest Chicken Salad

Ingredients

Chicken Mix

• 1 lb chicken breast

• 1 cup frozen corn thawed

• 1 15 oz can black beans rinsed and drained

• 1 cup green onions chopped

• 1/4 cup cilantro chopped

• 1 medium red bell pepper diced

Creamy Dressing

• juice of one lime (about 3 tbsp)

• juice of half of a lemon (about 2 tbsp)

• 1/4 cup non fat greek yogurt

• 3 tbsp extra virgin olive oil

• 2 tbsp honey

• 2 tsp cumin

• 1/2 tsp oregano

• 1 tsp salt

Instructions

1. Season the chicken with cumin, paprika, chili powder, salt, and pepper (spices optional - can just use salt and pepper). Sear on each side before pouring in water and steam for 20 minutes until cooked through. Allow to rest for 10 minutes before chopping.

2. In a large bowl add the diced chicken, black beans, corn, red pepper, cilantro, and green onions together. Stir well.

3. To make the creamy dressing: In a small bowl add juice of half of a lemon and one lime, olive oil, greek yogurt, honey, cumin, oregano, and salt.

4. Add the creamy dressing to the chicken mixture and stir together well. Salt and Pepper to personal preference and then cover it tightly and place in the fridge for at least twenty minutes to let the flavors mingle.

Serves: 4 Time: 35 minutes Calories: 412 Protein: 35g Carbs: 36g Fat: 15g