Skinny Cowgirl Chicken Salad

Ingredients

• 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

Directions

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.