Ingredients
1 lb. chicken breast (boneless, skinless)
kosher salt & black pepper (to taste)
1 cup greek yogurt
2 tbsp. lime juice
3/4 tsp. ground cumin
3/4 tsp. chili powder
3/4 tsp. smoked paprika
kosher salt & black pepper (to taste)
cayenne (optional, to taste)
3/4 cup black beans
1/2 cup red bell pepper (finely diced)
1/2 cup corn (fire-roasted)
1/4 cup red onion (finely diced)
1/4 cup cilantro (chopped)
Directions
- 1
Add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15-20 minutes (depending on the thickness of the chicken), until internal temperature reaches 165F.
- 2
Transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker!
- 3
In another large bowl, add the greek yogurt, lime juice and spices. Whisk until combined. Then add in the shredded chicken and remaining ingredients. Stir until combined. Taste and adjust the amount of salt, pepper and cayenne as needed.
- 4
Place chicken salad in the fridge until is has cooled down and the flavors have melded together. Serve on whole wheat toast, with tortilla chips, on a rice cake or in a tortilla. Enjoy!