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Ingredients
  • subheading: SOUTHWEST CHICKEN SALAD:
  • 1 to 1.5 lbs. chicken tenderloin
  • ¾ cup black beans, rinsed, drained and dried
  • ¾ cup red bell pepper, diced
  • ¾ cup chickpeas, rinsed, drained and dried
  • ¾ cup whole kernel corn, drained and dried
  • ¾ cup cucumber, core and dice
  • ⅓ cup shallots, finely diced
  • ¼ cup jalapeno, finely diced
  • ¼ cup cilantro, chopped small
  • ¼ cup shredded cheddar cheese
  • salt, to taste
  • pepper, to taste
  • subheading: CHILI LIME YOGURT DRESSING:
  • ½ cup 0% Greek yogurt
  • 2 tablespoons lime juice, fresh squeezed
  • 2 tablespoons diced green chilis, with the juice, canned works best
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 tablespoons warm water
  • subheading: OPTIONAL GARNISHES:
  • 2 tablespoons green onion, chopped small
  • ½ avocado, thinly sliced
  • 1 lime, cut into wedges
  • tortilla chips
  • subheading: EQUIPMENT:
  • 1 pot boil chicken
  • 1 colander
  • 1 small mixing bowl dressing
  • 1 large mixing bowl salad
Steps
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