Ingredients
Equipment
Method
Instructions
- Poach skinless chicken breasts in water or broth over medium heat for 15-18 minutes until fully cooked. Remove and let cool.
- In a mixing bowl, whisk together Greek yogurt, mayonnaise, BBQ sauce, lime juice, and spices until smooth.
- Add shredded chicken, black beans, corn, diced tomatoes, sliced jalapeños, green onions, and cilantro to the dressing. Toss until well-coated.
- Cover salad tightly and refrigerate for at least 30 minutes to meld flavors.
Nutrition
Notes
This salad is perfect for meal prep, stores well, and flavors improve after chilling.
