Fiesta Chicken Salad

An updated healthy and hearty chicken salad recipe inspired by fiesta flavors!

Alright summer, time to slow down! How is it that three months have passed already since we were in the VIRGIN ISLANDS? It feels like it was just yesterday…

*angels singing*

Alright, I won’t torture you with another photo of gorgeous St. John (that picture doesn’t even compare to the real thing!)… But I WILL share with you some food inspiration that happened on our travels back. Some food inspiration happened there, OBVI (working on that recipe for a future post). But this particular recipe happened at the airport… strange, I know.

So my husband and I had a layover in Ft. Lauderdale. We were STARVING. So I grabbed him the traditional Cuban steak sandwich, and myself the chicken salad wrap. We were in such a hurry to get on our next flight I barely even paid any attention to what was in the wrap, which is very unlike me. I am such an inspector– i.e. the husband HATES grocery shopping with me because I am constantly checking out ingredient labels. Not to mention it was airport food so you don’t truly know what you’re going to get. However, when I opened up the wrap I will say I was pleasantly surprised. I found black beans, and corn, and chickpeas of all things! Was not expecting all those things wrapped up into a lovely mix of “cuban” chicken salad. Mind you, the chicken salad base was probably mostly mayo, which I am not a huge fan of. But again, I was HUNGRY. Hangry, the husband would probably say. And we were in the airport, which = little to no options for a hangry girl looking for healthy options.

But as I was eating this chicken salad wrap, I said: Ya know, this isn’t actually half bad. I think I need to recreate this! And so here we are: An updated healthy and hearty fiesta hicken salad recipe inspired by some Mexican flavors! Who would have thought airport food could be so inspiring? 😉

What I did to health-ify the airport version was use a mix of plain greek yogurt, and organic mayonnaise (I still wanted the authenticity of traditional chicken salad), and added in some taco seasoning spices with lime juice and cilantro. I left out the corn and chickpeas because while I was eating the wrap, they got to be a little much for my liking, but feel free to add them in if you like the extra texture. This salad is super great for meal prep on the weekends. You can use it throughout the week for lunch, or have it for dinner when you’re not up for cooking. Hearty and healthy!

Fiesta Chicken Salad

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★★★★★

5 from 1 reviews

• Author: Ashley
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 8-10 servings 1x

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Ingredients

• 1.5 lbs cooked chicken breast, pulled (about 4 cups)
• 1 13.5 oz canned black beans, drained & rinsed
• 1 13.5 oz red kidney beans, drained & rinsed
• 1/2 medium red onion, diced (about 1/2 cup)
• 1/2 cup plain Greek yogurt (I used nonfat)
• 1/2 cup organic mayonnaise (I used Woodstock)
• 1 tablespoon homemade taco seasoning
• Juice of 1 lime
• 1/2 cup chopped cilantro

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Instructions

1. In a large bowl, add pulled chicken, black beans, kidney beans and red onion. Mix together.
2. Add in Greek yogurt, mayonnaise, taco seasoning and lime juice and mix until well combined.
3. Fold in your chopped cilantro.
4. Serve in your choice of bread, or on top of salad.
5. Store in airtight container in fridge for up to 5 days fresh.

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Notes

-This fiesta chicken salad is perfect for pita pockets, ciabatta buns, or wraps. Its also a great addition topped on salad greens if you’re watching your carb intake.
For any of you looking for a meatless option, try subbing taco seasoned baked tempeh!

*I’ve found the quickest and easiest way to get perfectly cooked chicken breast for shredding is boiling the chicken breast in water for about 10-12 minutes. Check for any pinkness in the middle after 8 minutes, and continue boiling for 2 minute increments until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
*additional add-ins could be to your liking, such as: jalapenos, bell peppers, shredded cheese, or avocado if serving immediately.
* I like mine best with homemade guacamole!
*Nutrition count is based on 10 servings, without addition of bread option.

• Category: Salad

Nutrition

• Serving Size: 3/4 cup
• Calories: 225
• Sugar: 1
• Fat: 9
• Carbohydrates: 14
• Fiber: 4
• Protein: 22

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So, I’ve got to ask… anyone else’s SO’s dislike grocery shopping with them? Or is mine the only one? 😉