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Salad / 50 Meals Under 500 Calories

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.

Southwestern Poblano Chicken Salad with Corn & Black Beans recipe
Prep13
Cook12
Total20
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

Mixing bowl • Small bowl • Knife & cutting board • Measuring cups and spoons