Name: Skinny Cowgirl Chicken Salad
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1/2 c. plain Greek yogurt -; 1/4 c. sour cream -; 1/4 c. lime juice -; 1 tbsp. freshly chopped cilantro -; Freshly ground black pepper -; Kosher salt -; 1 tbsp. extra-virgin olive oil -; 2 boneless skinless chicken breasts -; 1 tsp. cumin -; 1 tsp. chili powder -; 1 avocado, cut into cubes -; 1/2 c. black beans, drained and rinsed -; 1/2 c. frozen corn, defrosted -; 1 red bell pepper, chopped -; Romaine, for serving -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Skinny Cowgirl Chicken Salad

1. 1/2 c. plain Greek yogurt -

2. 1/4 c. sour cream -

3. 1/4 c. lime juice -

4. 1 tbsp. freshly chopped cilantro -

5. Freshly ground black pepper -

6. Kosher salt -

7. 1 tbsp. extra-virgin olive oil -

8. 2 boneless skinless chicken breasts -

9. 1 tsp. cumin -

10. 1 tsp. chili powder -

11. 1 avocado, cut into cubes -

12. 1/2 c. black beans, drained and rinsed -

13. 1/2 c. frozen corn, defrosted -

14. 1 red bell pepper, chopped -

15. Romaine, for serving -

How to cook deliciously - Skinny Cowgirl Chicken Salad

1. Stage

In a medium bowl, whisk together yogurt, sour cream and lime juice. Add cilantro, season with salt and pepper and set aside.

2. Stage

In a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, cumin and chili powder. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then slice into cubes and let cool completely.

3. Stage

In a large bowl, combine cooked chicken with avocado, beans, corn and red bell pepper. Toss with yogurt dressing until completely coated. Serve on bread, in lettuce leaves, or by itself.