Name: Southwest Chopped Chicken Salad
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Southwest
Ingredients: 1.5 lbs chicken breast; 1 tbsp olive oil; black pepper, to taste; 1 tsp paprika; 1 tsp cumin; 1 tsp garlic powder; 1 tsp onion powder; salt, to taste; 1 red bell pepper; 1 green bell pepper; 1/2 red onion; 3 stalks green onions; 2 roma tomatoes; 1/4 cup cilantro; 1 can (15 oz) black beans; 1 ear of corn; 1/2 cup plain Greek yogurt; 1/4 cup lime juice

1

Slice chicken breasts in half lengthwise to create thinner cutlets. Cover with plastic wrap and tenderize with a meat mallet.

2

Brush the chicken with olive oil and season generously on both sides with black pepper, paprika, cumin, garlic powder, and onion powder.

3

Place the seasoned chicken on a parchment-lined baking sheet.

4

Bake in a preheated oven at 425°F for 25 minutes.

5

While the chicken bakes, dice the red and green bell peppers, red onion, roma tomatoes, and thinly slice the green onions. Finely chop the cilantro. Add all chopped vegetables to a large mixing bowl.

6

Cut the kernels off the ear of corn and add to the bowl. Add the rinsed and drained black beans.

7

Once the chicken is cooked, let it cool for a few minutes, then dice it into small pieces.

8

Add the diced chicken to the mixing bowl with the vegetables.

9

To make the dressing, add Greek yogurt, lime juice, and additional seasonings (cumin, paprika, salt, and pepper) directly to the bowl.

10

Mix everything together thoroughly until well combined.

11

Portion the salad into meal prep containers and refrigerate.