Santa Fe Chicken Salad

Last night I put together santa fe chicken salad that was a spinoff of a recipe that I received in my Hungry Girl Weekly Weigh-In email.

I happened to have the majority of the ingredients on hand and I tweaked where needed/I preferred.

Santa Fe Chicken Salad

Ingredients:

• 3 tbsp. chopped red pepper
• Tastefully Simple Onion Onion
• 6 oz. chicken breast
• ¼ cup black beans
• ¼ cup frozen corn kernels, thawed
• ¼ cup fresh chunky salsa
• 2 tbsp. plain Greek yogurt
• Tastefully Simple Fiesta Party seasoning
• Salt

I first boiled the chicken breast.

While it was cooking, I sautéed the pepper with the onion onion until tender, in a sprayed skillet pan.

I then mixed together in a medium bowl the cooked pepper, black beans, corn and salsa.

Once the chicken was ready, I shredded it using two forks.

And then added it to the mix.

I gave everything a big stir and sprinkled the mix with salt and the fiesta party seasoning.

I added in the yogurt and mixed everything together one last time.

I let the chicken salad sit overnight in the fridge so that the flavor would really set in. I recommend definitely letting it chill in the fridge for at least an hour before serving.

Dinner

I ended up enjoying the chicken salad tonight for dinner in two ways.

Part on a roll to make a santa fe chicken salad sandwich.

And the rest was enjoyed over romaine lettuce to make a salad.

I highly recommend this recipe!!

So so good!