No more boring lunches! This Southwest Chicken Salad is an easy and flavor packed recipe to meal prep for a week of nutritious lunches for your family. Serve as is or wrap in whole wheat tortillas for some added carbohydrates and whole grains. Enjoy!
Ingredients
- 12 ounces drained canned chicken in water skinless, chopped (24 ounces undrained)
- 8 ounces low sodium black beans drained and rinsed
- 8 ounces canned corn unsalted, drained
- 1/2 cup cherry tomatoes quartered
- 1/2 medium red onion chopped
- 1/4 cup bacon bits
- 1/4 cup cilantro leaves chopped
- 1 1/4 cup nonfat plain Greek yogurt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 chili powder
- Juice of 1 lime
- 6 cups chopped romaine lettuce
Servings: servings
Units:
Instructions
- In a large bowl combine the chopped chicken, beans, corn, tomatoes, red onions, bacon bits, and cilantro.
- In a small bowl combine the greek yogurt, garlic powder, cumin, chili powder, and lime juice.
- Add the greek yogurt mixture to the chicken mixture and toss until evenly combined.
- Serve 1 cup of chicken salad with 1 cup of chopped romaine lettuce.
Recipe Notes
