Summer is coming and in the event that you are vigilant for a crisp and simple canapé to serve at your next gathering or get together, the Skinny Southwest Chicken Dip is flawless! Brimming with delicate white meat chicken and heaps of veggies and flavors this is a sound Southwest Chicken Salad that can be filled in as a hors d'oeuvre or a fundamental course!
This Southwest Chicken Salad couldn't be simpler to make! Just consolidate the fixings together in a huge bowl, season with salt and pepper and a couple of crushes of lime juice. Appreciate as a plate of mixed greens or present with chips for a delectable Southwest Chicken Dip!
My child has officially mentioned to take this in his lunch during the school year. I think he believes he's pulling off something since he eats it with tortilla chips. I'm simply glad he's really eating an option that is other than chicken tenders!
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INGREDIENTS
- 1 1/2 cups Plain Greek Yogurt
- 1-2 tablespoons Taco seasoning to taste
- 2 cups shredded or diced boneless skinless chicken breast
- 2 Roma tomatoes diced
- 1 bunch green onions chopped
- 6 mini sweet peppers or one large orange red or yellow pepper, diced
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can corn drained
- Salt to taste
- Lime juice to taste
INSTRUCTIONS
- Mix yogurt and seasonings in a small bowl and set aside while you prep the rest of your ingredients.
- Mix chicken, veggies, and beans in a large bowl.
- Add yogurt mixture and combine well to coat.
- Add salt to taste.
- Can be served immediately, but if possible, allow to marinate in the refrigerator for at least an hour.
For more detail : bit.ly/2DK5cTJ
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