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How to Make...

Fiesta Chicken Salad

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

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

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.

Recipes 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.

Nutrition Information:

  • Serving Size: 1/8th
  • Calories: 398
  • Sugar: 2g
  • Sodium: 417mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0
  • Carbohydrates: 35g
  • Fiber: 12g
  • Protein: 33g
  • Cholesterol: 60mg