Description
A refreshing and healthy chicken black bean salad, perfect for a quick meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- to taste salt & black pepper
- ½ cup black beans
- ½ cup corn
- ½ a bell pepper, chopped
- ½ cup cherry tomatoes, diced
- ¼ cup red onions
- ¼ cup cilantro
- ¾ cup plain Greek yogurt
- 1 Tbsp mayonnaise
- 2 Tbsp lime juice
- ½ Tbsp honey
- 1 Tbsp cilantro
- 1 clove garlic
- 1 tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 400℉ (200°C). Line a small baking sheet with parchment paper.
- Coat the chicken in olive oil and season with salt and black pepper.
- Bake in the preheated oven for 25 minutes or until the internal temperature reaches 165℉ (75°C). Let the chicken cool and shred.
- Make the dressing by adding the Greek yogurt, mayonnaise, lime juice, honey, cilantro, garlic, smoked paprika, chili powder, onion powder, kosher salt, and black pepper to a food processor or blender and blend until smooth.
- While the chicken is baking, chop the red bell pepper, tomatoes, red onion, and cilantro. Drain and rinse the black beans and corn if using canned.
- Add everything to a large bowl including the black beans, corn, veggies, cilantro, and shredded chicken.
- Pour the dressing on top and give everything a good toss. Add more salt to taste.
- Hint: I like to shred my chicken by pulsing it in a food processor.
Notes
- This salad can be served cold or at room temperature.
- Feel free to substitute any of the vegetables based on your preference.
- Great for meal prep and can be stored in the fridge for several days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg