To be completely honest, I’ve never make chicken salad. It’s not that I don’t like it but more that everyone I know makes it a little differently so I never really know where to start. My dad puts pickles in his and Kate likes hers without the crunchy stuff and we have an anut who uses Miracle Whip instead of mayo (YUCK!). When I saw an article in Woman’s Day about putting a twist on Chicken Salad I took a look. They had a basic chicken salad, then one with carrots, mustard and tarragon. Another with radishes and apples and one with curry. But the one that caught my eye was the Southwestern version. It looked really simple and was loaded with some of my favorite flavors. Flavors such as black beans, lime, and cilantro. The longest part was cooking the chicken and from there it was just thrown together. It would make a wonderful easy lunch or dinner!
Southwestern Chicken Salad
- 1 1/2 pounds BONELESS SKINLESS CHICKEN BREASTS
- 1/4 cup SOUR CREAM
- 2 Tablespoons MAYONNAISE
- 3 Tablespoons LIME JUICE
- 2 teaspoons CHILI POWDER
- 15 oz can BLACK BEANS, rinsed and drained
- 1 cup CORN, fresh or frozen and thawed
- 2 GREEN ONIONS, thinly sliced
- 1/2 cup CILANTRO, chopped
Bring water to a boil in a medium saucepan. Add 1 teaspoon salt and chicken. Reduce heat and let simmer until cooked through, about 10-12 minutes. When cooked and cooled shred or cut into small pieces. In a large bowl whisk together sour cream, mayo, 1/2 tsp each salt and pepper, lime juice, chili powder. Toss chicken in dressing. Add beans and corn. Fold in green onions and cilantro. ENJOY!
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Original Source: Woman’s Day