Description
A vibrant and flavorful salad combining poached chicken, fresh vegetables, and zesty dressing, perfect for summer meals and gatherings.
Ingredients
- 1½ lb skinless chicken breasts (or 1 rotisserie chicken)
- 1 cup black beans (drained and rinsed)
- 1 cup corn kernels (frozen, fresh, or canned)
- 1 cup cherry tomatoes (diced)
- 1-2 jalapeños (finely diced, seeds removed if desired)
- 3 green onions (thinly sliced)
- ½ cup fresh cilantro (chopped)
- ½ cup shredded cheddar or pepper jack cheese
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 3 tbsp BBQ sauce
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt to taste
Instructions
- Poach the chicken breasts in a large pot with water or broth, adding a pinch of salt. Bring to a gentle boil, then simmer for 15-18 minutes until cooked.
- Transfer the cooked chicken to a cutting board and allow it to cool slightly, then shred using two forks.
- In a large bowl, whisk together the Greek yogurt, mayonnaise, BBQ sauce, lime juice, chili powder, smoked paprika, cumin, garlic powder, and salt to make the dressing.
- Add the shredded chicken, black beans, corn, diced cherry tomatoes, jalapeños, green onions, cilantro, and shredded cheese to the bowl.
- Mix everything until well combined, ensuring the dressing coats all ingredients.
- Chill the salad in the fridge for at least 30 minutes to allow flavors to meld together.
- Serve in wraps, sandwiches, lettuce cups, or with tortilla chips.
Notes
For maximum flavor, let the salad chill before serving. Adjust jalapeño quantity to control heat level.
