Spicy Chicken Salad
This is one of my favorite go-to quickie meals. Easy to whip up for any party or a meal in itself, it doesn’t take more than 15 minutes!
1 chicken breast, thawed
1 (15 oz.) can black beans, drained & rinsed
1 red pepper, chopped
¼ cup olive oil
Juice from 1 lime
2 tsp. each of: chili powder, cumin, oregano and minced garlic
- Fill small sauce pan half full with water and add chicken breast. Boil for 10-15 minutes, until chicken is cooked through. Drain and rinse off. Using a fork, shred chicken and set aside in serving bowl.
- Drain and rinse black beans. Combine with chicken and add red pepper
- Whisk together last 5 ingredients in a separate bowl, then add to chicken mix and stir to combine. To make mix spicier, add more chili powder.
- Can serve over a bed of spinach, in heated 100% sprouted corn tortillas or use as a “dip” for chips (I like Food Should Taste Good Multigrain Chips or Rye with Caraway Seeds Triscuits).