Fiesta Chicken Salad With Chipotle Non-mayo |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A fun way to dress up the ho hum chicken salad fast. My favorite summer time dinner. It's also great with freshly grilled chicken! Ingredients:
for the salad |
1 - can black beans (drained) |
1 - red bell pepper (diced) |
1 - 8 oz fiesta corn (frozen) |
1 - red onion (diced) |
1 - box perdue® short cuts® carved chicken breast, grilled (diced) |
juice of one lime |
salt and pepper to taste |
for the chipotle non-mayo |
1 - can chipotle peppers in adobo sauce |
1 - 8 oz fat free yogurt (plain) |
1 - 8 oz low fat sour cream |
Directions:
1. For the Chipotle Non-Mayo
2. In a food processer combine the yogurt, sour cream, one Chipotle pepper and some of the adobo sauce until smooth and creamy. If you like it spicy add more Chipotle peppers.
3. For the Salad
4. In a large bowl combine the drained black beans, diced red bell pepper, fiesta corn, diced red onion, diced chicken, lime juice and chipotle non-mayo mixture.
5. Combine until all ingredients are mix thoroughly. Add salt and pepper to taste.
6. Let chill in the for at least 30 minutes for the flavors to really develop.
7. Serve in soft taco shells, lettuces wraps or for presentation in empty avocado shells with tortilla chips.
|
|