Southwestern Poblano Chicken Salad with Corn & Black Beans

Southwestern Poblano Chicken Salad with Corn & Black Beans recipe
Southwestern Poblano Chicken Salad with Corn & Black Beans recipe
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Southwestern Poblano Chicken Salad with Corn & Black Beans

Southwestern Poblano Chicken Salad with Corn & Black Beans makes an easy lunch, sandwich filling, or lettuce-cup meal. Chill it before serving so the flavors settle and the texture firms up.

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Prep Time13
Cook Time12
Total Time20
Servings2

Ingredients

  • 2 cups chopped romaine or mixed greens
  • 6 oz boneless skinless chicken breast
  • 1/3 cup black beans, drained and rinsed
  • 1/3 cup corn kernels
  • 1/4 poblano pepper, finely diced or thinly sliced
  • 1/4 cup diced tomatoes
  • 2 Tbsp plain Greek yogurt
  • 1 Tbsp salsa
  • 1 tsp lime juice
  • 1 tsp olive oil
  • Salt and black pepper, to taste
  • Optional: chopped cilantro

Instructions

  1. Pat the chicken dry and season lightly with salt and black pepper.
  2. Heat the olive oil in a skillet over medium heat.
  3. Cook the chicken for 5 to 6 minutes per side, or until cooked through.
  4. Let rest for 5 minutes, then dice.
  5. In a small bowl, stir together the Greek yogurt, salsa, lime juice, salt, and pepper to make a quick dressing.
  6. Place the greens in a serving bowl or on two plates.
  7. Top with the chicken, black beans, corn, poblano, and tomatoes.
  8. Spoon the dressing over the salad and finish with cilantro if desired.
Gourmet Geek Tip

Char the poblano well for the best smoky flavor. | Let the chicken rest before slicing so it stays juicy. | Serve with tortilla strips or sliced avocado.

Equipment You'll Need

Mixing bowl
Small bowl
Knife & cutting board
Measuring cups and spoons
Tags:southwestern, poblano, corn, black beans