Southwestern Chicken Salad

By ninebirch

Traditional chicken salad gets a wake-up call with this lively mix of fresh lime juice, chili powder and cilantro. If you want to pack it to go, try tortillas instead of bread.

Ingredients

• Kosher salt and pepper
• 1.5 pound(s) boneless, skinless chicken breasts
• .25 cup(s) lowfat sour cream
• 2 tablespoon(s) mayonnaise
• 3 tablespoon(s) fresh lime juice
• 2 teaspoon(s) chili powder
• 1 can(s) (15-oz) black beans, rinsed
• 1 cup(s) frozen corn, thawed
• 2 scallions, thinly sliced
• 1 cup(s) fresh cilantro, roughly chopped

Preparation

Step 1

Fill a medium saucepan halfway with water; bring to a boil and add 1 tsp salt. Add the chicken, reduce heat and gently simmer until cooked through, 10 to 12 minutes. Transfer the chicken to a plate. When cool enough to handle, shred or cut into pieces.

In a large bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder and 1/2 tsp each salt and pepper. Add the chicken and toss to coat.

Add the beans, corn and scallions and mix to combine. Fold in the cilantro.