Ingredients
1 lb boneless, skinless chicken breast
Kosher salt & black pepper, to taste
For the dressing:
1 cup plain full-fat Greek yogurt (or skyr)
2 tablespoons fresh lime juice
¾ teaspoon chili powder
¾ teaspoon ground cumin
¾ teaspoon smoked paprika
Pinch of cayenne pepper (optional)
Salt & black pepper, to taste
Mix-ins:
¾ cup black beans (drained and rinsed)
½ cup corn (fire-roasted, canned, or fresh)
½ cup finely diced red bell pepper
¼ cup finely diced red onion
¼ cup chopped fresh cilantro
Instructions
Place the chicken breasts in a medium pot and season with salt and pepper. Cover with water (about 1 inch above the chicken). Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes, or until fully cooked (internal temperature reaches 165°F / 74°C).
Remove the chicken from the pot and transfer it to a large bowl. Shred using two forks or a stand mixer until you get fine, tender pieces.
In a separate large bowl, whisk together the Greek yogurt, lime juice, chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper until smooth and creamy.
Add the shredded chicken, black beans, corn, bell pepper, red onion, and cilantro to the bowl with the dressing. Mix until everything is evenly coated.
Refrigerate for at least 30 minutes before serving to allow the flavors to develop. Serve chilled or slightly cool.
Notes
- Shortcut Option: Substitute with about 2½ cups shredded rotisserie chicken or canned chicken to save time.
- Make It Spicier: Add diced jalapeños or increase cayenne for more heat.
- Milder Flavor: Rinse chopped red onion under cold water to reduce sharpness.
- Add Healthy Fats: Mix in diced avocado just before serving.
- Extra Texture: Toss in crushed tortilla chips right before eating for crunch.
- Storage: Keep in an airtight container in the fridge for up to 4 days. Stir before serving if separation occurs.
- Prep Time: 10 min
- Cook Time: 20 min