Skinny Cowgirl Chicken Salad


  • 1/2 c. plain Greek yogurt
  • 1/4 c. sour cream
  • 1/4 c. lime juice
  • 1 tbsp. freshly chopped cilantro
  • Freshly ground black pepper
  • Kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 avocado, cut into cubes
  • 1/2 c. black beans, drained and rinsed
  • 1/2 c. frozen corn, defrosted
  • 1 red bell pepper, chopped
  • Romaine, for serving


  1. In a medium bowl, whisk together yogurt, sour cream and lime juice. Add cilantro, season with salt and pepper and set aside.
    In a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, cumin and chili powder. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then slice into cubes and let cool completely.
  2. In a large bowl, combine cooked chicken with avocado, beans, corn and red bell pepper. Toss with yogurt dressing until completely coated. Serve on bread, in lettuce leaves, or by itself.

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