Yee-haw! Salutations compadres, let’s talk about this here new salad that will have y’all hollering! Cowgirl Chicken Salad has got the goods, partner: savory chicken, juicy red peppers, hearty black beans, and creamy avocado, all square-dancing together like you’ve never seen nor tasted before! Then Cowgirl Chicken Salad lassoes some creamy and tangy dressing together so everyone’s ready to hit the trails to their tastebuds! We said it once, but it bears repeating… yee-haw!
Ingredients
- 1/2 cup plain Greek yogurt
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1 tablespoon cilantro, freshly chopped
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 2 chicken breasts, boneless and skinless
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 avocado, cut into cubes
- 1/2 cup black beans, drained and rinsed
- 1/2 cup frozen corn, thawed
- 1 red bell pepper, chopped
- romaine lettuce, to taste, for serving
Directions
Step 1 -In a medium bowl, whisk together the yogurt, the sour cream, and the lime juice.
Step 2 -Add the cilantro and season with the salt and the pepper. Set the dressing aside.
Step 3 -In a large skillet over medium heat, add the oil.
Step 4 -Add the chicken and season it with the salt, the pepper, the cumin, and the chili powder.
Step 5 -Cook the chicken until golden-brown, no longer pink, and reading 165 degrees F internally when tested with a thermometer, about 8 minutes per side.
Step 6 -Transfer the chicken to a plate to rest for at least 5 minutes.
Step 7 -Cube the chicken and let it cool completely.
Step 8 -In a large bowl, combine the cubed chicken, the avocado, the black beans, the corn, the red bell peppers, and the lettuce.
Step 9 -Add the yogurt dressing, tossing to combine, and serve.
