Southwestern Chicken Salad

[VickiLynn]

Kosher salt and fresh ground pepper
1-1/2 lbs. boneless, skinless chicken breasts
1/4 cup lowfat sour cream
2 tablespoons mayonnaise (light or low fat)
3 tablespoons fresh lime juice
2 teaspoons chili pepper
1 can (15 oz.) black beans, rinsed
1 cup corn kernels (fresh, canned, or frozen and thawed)
2 scallions, thinly sliced
1/2 cup fresh cilantro, chopped

Fill a medium saucepan halfway with water; bring to a boil and add 1 teaspoon Kosher salt. Add the chicken, reduce heat, and gently simmer until cooked through, 10 to 12 minutes. Transfer chicken to a plate. When cool enough to handle, shred or cut into pieces.

In a large bowl, whisk together the sour cream, mayonnaise, 1/2 teaspoon each salt and pepper, lime juice, and chili powder. Add chicken and toss.  Add black beans, corn, scallions, and cilantro.  Mix to combine.

Prep ahead: Make without the herb and refrigerate, covered, for up to 2 days. Before serving, fold in the cilantro.

[Joyful Friend]

This sounds so good.  Thanks!!!    JF

[VickiLynn]

It is good -- just enough dressing to hold it together and not overpowering in seasonings.