Tex-Mex Chopped Chicken Salad

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


  • 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
  1. 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.)
  2. In a medium bowl, combine mayonnaise, sour cream, cumin and chili powder.
  3. 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.

Source : allrecipes.Com

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