Easy Tex-Mex Chicken Salad

Our Tex-Mex chopped chicken salad recipe is easy to make and filling enough to be a main course!

 

Easy-Tex-Mex-Chicken-Salad

Yield :

Prep time: 20 min
Cook time: 25 min
Other time: 0 min
Serves: 6
point plus 6

Ingredients :

  • 1 1/4 pound(s) uncooked boneless skinless chicken breast(s)   
  • 1/2 cup(s) fat free mayonnaise   
  •   1/4 cup(s) fat free sour cream   
  • 1/2 tsp ground cumin   
  • 1/4 tsp chili powder   
  •   1 small sweet red pepper(s), chopped   
  •   1 small green pepper(s), chopped   
  •   2 medium uncooked scallion(s), sliced   
  •   15 1/4 oz canned yellow corn, drained and rinsed   
  •   1 cup(s) canned black beans, drained and rinsed   

Preparation :

  • Preheat oven to 350ºF. Place chicken in a glass baking dish and bake until juices run clear, about 25 minutes. Chop into bite-size pieces; set aside. (Or save time by purchasing already cooked boneless, skinless chicken breast.)
  • In a medium bowl, combine mayonnaise, sour cream, cumin and chili powder.
  • Stir in chicken, peppers, scallions and corn; mix well. Gently fold in beans; cover and chill at least two hours. Yields about 1 cup per serving.

Nutritional Info :

  • Prep time: 20 min
    Cook time: 25 min
    Other time: 0 min
    Serves: 6

 

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