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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Need a break from classic chicken salad? This tasty version is chockfull of vegetables and beans, and then spiked with cumin and chili powder. Ingredients:
1 1/4 pound uncooked boneless, skinless chicken breast |
1/2 cup fat-free miracle whip |
1/4 cup fat-free sour cream |
1/2 tsp ground cumin |
1/4 tsp chili powder |
1 small sweet red pepper(s), chopped |
1 small green pepper(s), chopped |
2 medium scallion(s), sliced |
15 1/4 oz canned yellow corn, drained and rinsed |
1 cup canned black beans, drained and rinsed |
Directions:
1. Preheat oven to 350ºF. Place chicken in a glass baking dish and bake until juices run clear, about 25 minutes. Chop into bite-size pieces; set aside. (Or save time by purchasing already cooked boneless, skinless chicken breast.)
2. In a medium bowl, combine mayonnaise, sour cream, cumin and chili powder.
3. Stir in chicken, peppers, scallions and corn; mix well. Gently fold in beans; cover and chill at least two hours. Yields about 1 cup per serving.
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