Description
A creamy, protein-packed salad blending smoky Tex-Mex flavors and fresh herbs. Poached chicken is tossed with fire-roasted corn, peppers, and a bright yogurt-cumin dressing. Light, zesty, and budget-friendly.
Ingredients
1 lb boneless skinless chicken breast (450g)
Kosher salt and black pepper
Water
1 cup full-fat plain Greek yogurt
2 tbsp freshly squeezed lime juice
3/4 tsp ground cumin
3/4 tsp chili powder
3/4 tsp smoked paprika
1/2 cup fire-roasted corn, drained
1/2 cup diced red bell pepper
1/4 cup chopped red onion
1 tbsp chopped fresh cilantro
1/4 cup chopped roasted green chilies
2 tbsp olive oil
Instructions
Season chicken with salt and pepper
Poach in water for 15-20 minutes or until fully cooked
Cool and shred into bite-sized pieces
In a bowl, mix yogurt, lime juice, cumin, chili powder, and paprika
Add chicken, corn, peppers, onion, cilantro, chilies, and olive oil
Toss until evenly coated
Notes
Use fresh lime juice for bright flavor
Substitute red pepper flakes for chili powder if needed
Store in airtight container for up to 3 days
Opt for unflavored oats for digestion-friendly carb boost
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg