Friday, December 14, 2012

southwest chicken salad

both miles and i are big, big fans of chicken salad. i'm always looking for ways to change it up - with different fruits/veggies/nuts/seasoning - so when i saw this recipe, i was so excited to give it a try! this is great on its own or on a sandwich with avocados, with tortilla chips... the possibilities are endless!

southwest chicken salad (adapted from how sweet eats)
serves 4-6

you'll need:
4 slices bacon
1 lb. chicken breast, cooked and shredded (i cooked mine with olive oil, salt & pepper in a 350F oven for 40 minutes)
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1/2 teaspoon salt
1/3 cup black beans, drained and rinsed
1/3 cup corn
3/4 cup plain greek yogurt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon pepper
couple dashes cayenne

heat a skillet over medium heat and cook bacon until crisp. set aside. to the same skillet, add red & green peppers, onion, and salt and cook for about 5 minutes, or until vegetables have softened. take off heat and allow to cool slightly. while veggies are cooling, chop bacon into small pieces.

in a large bowl, combine all ingredients. mix well until everything is evenly seasoned and coated. and you're done! i like this on toasted nutty whole-grain bread, but serve it however you want. enjoy!


  1. This, piled onto little tortilla boats... I want to go there :)

  2. Love that you used yogurt instead of mayo. That means I can eat a that whole bowl without having to worry about calories. ;-)

    1. Haha, exactly! I really prefer the taste of the yogurt to mayo as well... it gives it a nice tang!

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