Quick Southwest Chicken Salad

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 1/4 cup plain Greek yogurt
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp honey or maple syrup

Instructions

1. 1

   In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and pepper.

2. 2

   Rub the mixture all over the chicken breasts.

3. 3

   Heat olive oil in a large skillet over medium heat.

4. 4

   Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink inside. Alternatively, you could use leftover rotisserie chicken.

5. 5

   Once cooked, let the chicken cool slightly, then shred it using two forks.

6. 6

   In a small bowl, whisk together Greek yogurt, lime juice, olive oil, honey (or maple syrup), chili powder, cumin, salt, and pepper until smooth.

7. 7

   Taste and adjust seasonings as needed. If you want a thinner dressing, add a little water, one teaspoon at a time.

8. 8

   In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, red onion, avocado, and cilantro.

9. 9

   Pour the dressing over the salad and toss gently to combine.

10. 10

    Serve immediately or chill for later. Serve on its own, over lettuce, or in wraps.