North Texas GIG

Soups & Salads

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Southwest Chicken Salad

2 packs of boneless chicken breasts

1-15 oz can black beans, rinsed and drained

1-11 oz can corn, drained

1- 4 oz can chopped green chilies

1/3 bunch of fresh cilantro, coarsely chopped

1 bunch of  green onions, finely chopped

1 lime

1 ½-2 cups plain yogurt

1 cup HOT salsa

½ tsp Garlic powder

½ tsp Pepper

½ tsp Cumin

½ tsp Cayenne pepper

½ tsp Emeril’s Southwest seasoning blend (contains salt)

·     Cook chicken in a pressure cooker for 15-20 minutes or in a crock pot (with enough water to cover) for 4-6 hours until it shreds with a fork.  Save broth for another recipe. 

·     Mix shredded chicken, beans, corn, chilies, onions and cilantro in a large bowl.  Set aside.

·     Dressing: Mix yogurt, salsa, seasonings and the juice of a lime (about 1 tablespoon)

·     Mix dressing into salad and chill overnight for best flavor.