Southwestern Chicken Salad
This easy entrée is surprisingly high in fiber and protein.
2 teaspoons olive oil
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 1/2 pounds (24 ounces or 680 grams) boneless, skinless chicken breast
1/4 cup (60 grams) plain Greek yogurt
2 tablespoons mayonnaise
1/4 cup (65 grams) salsa
3 tablespoons lime juice (about 1 1/2 limes, squeezed)
2 teaspoons chili powder
1 (15-ounce or 425 grams) can of black beans, drained and rinsed
1 cup (140 grams) corn kernels
Preheat oven to 400 degrees F (204 degrees C).
Line a baking dish with parchment paper. Lightly rub the parchment paper with oil to prevent chicken from sticking.
Pat the chicken breast dry, rub with oil, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Then, place the chicken breast in the baking dish. Cover the dish with parchment paper or aluminum foil, and bake for 30-40 minutes. Check that chicken is completely opaque all the way through. Set aside and wait for chicken to cool.
While chicken is cooling, make the salad dressing by combining 1/4 teaspoon salt, 1/4 teaspoon black pepper, plain Greek yogurt, mayonnaise, lime juice, salsa and chili powder in a bowl. Stir with a spoon until all ingredients are combined.
When chicken breast is cool enough to handle, slice the chicken into cubes about 1/4- to 1/2-inch in size.
To make the salad, combine black beans, corn kernels and cubed chicken. Drizzle salad dressing on top of salad and mix together until well combined. Garnish with lime wedges if desired.
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