Ingredients
1 lb boneless, skinless chicken breast
Kosher salt & black pepper, to taste
1 cup full-fat plain Greek yogurt or skyr
2 tbsp fresh lime juice
¾ tsp ground cumin
¾ tsp chili powder
¾ tsp smoked paprika
Cayenne pepper, optional, to taste
¾ cup black beans, drained and rinsed
½ cup finely diced red bell pepper
½ cup corn (fire-roasted, frozen, or fresh)
¼ cup finely diced red onion
¼ cup chopped fresh cilantro
Instructions
-
Cook the Chicken:
Place chicken breasts in a medium pot, season with kosher salt and black pepper, and cover with at least 1 inch of water. Bring to a boil, then reduce heat to low, cover, and simmer 15–20 minutes until internal temperature reaches 165°F. -
Shred the Chicken:
Transfer cooked chicken to a large bowl or the bowl of a stand mixer. Shred using a mixer or two forks. -
Prepare the Dressing:
In a separate large bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, smoked paprika, cayenne, kosher salt, and black pepper. -
Mix the Salad:
Add shredded chicken, black beans, corn, red bell pepper, red onion, and cilantro to the yogurt mixture. Stir until fully combined. Adjust seasoning to taste. -
Chill and Serve:
Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve on toast, in a tortilla, with tortilla chips, or on a rice cake.
Notes
- Rotisserie or Canned Chicken: Substitute 2.5 cups of shredded rotisserie or canned chicken for the cooked chicken breasts.
- Spice Level: Adjust cayenne or chili powder based on your preferred heat.
- Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving if liquid separates.
- Optional Add-ins: Cotija cheese, jalapeño, avocado, or diced tomatoes can be added for extra flavor and texture.
- Prep Time: 10 min
- Cook Time: 20 min