Southwestern Chicken Salad

Ingredients -

1/4 cup Fat-Free Mayonnaise
1/4 cup Plain, Non-Fat Yogurt, drained
1 teaspoon Fresh Lime Juice
1-1/2 teaspoons Cumin, or to taste
2 cups chopped Cooked Skinless Chicken Breast
1/2 cup chopped Red Pepper
1/2 cup Black Beans, drained
1/2 cup Sweet Corn, thawed if frozen, or drained if canned
1/4 cup Red Onion, finely chopped
1 Medium Tomato, chopped

Preparation:

1. Whisk together the mayonnaise, lime juice, yogurt and cumin in a small bowl.

2. Combine the remaining ingredients in a separate bowl.

3. Pour in the dressing and toss to coat.

4. Serve on preferred greens or as the filling to a tortilla wrap.

Chicken Salad Tips -

Brining Chicken

One popular method of ensuring moist chicken is to brine it. To do this, soak thawed chicken in a salt water solution in the refrigerator for about an hour before cooking it. The salt water makes the chicken absorb water as it soaks, resulting in juicy chicken. Just make sure that your chicken wasn’t brined before you bought it, such as in a koshering process.

Chicken Salad Tips -

Thawed Chicken

Thawed chicken should be cooked immediately or within 24 hours. Refreezing a defrosted chicken is not recommended because the taste and quality will deteriorate, and there is a greater possibility of bacterial contamination. The meat may be refrozen once it is cooked, but some quality will be lost.

Home | Chicken Salad Recipes