Cumin Chicken Salad

My husband has a soft spot for chicken salad. Weird for a guy right? But he loves the stuff and has to order it if its on a deli menu. I am not 100% in love with creamy salads but every once in awhile it just hits the spot. Making it with Greek yogurt is not only healthier but results in a tangy, light salad. And I love making a batch when we have some left over chicken in the fridge.

Chicken Salad

This chicken salad has a Tex Mex twist with black beans, corn, lime and cumin. We ate this with tortillas chips and salsa for a quick lunch but it will also be amazing stuffed in an avocado or plump tomato. My original plan was to top the salad with fresh cilantro from my garden, however, hungry deer came through my backyard overnight. Apparently they like cilantro and not chives – so chives it is! 

2 cups shredded chicken
1/2 cup black beans
1/2 cup corn
1/4 cup onion, diced
1 green pepper, diced
1/2 teaspoon cumin
1/2 teaspoon red pepper
1/4 teaspoon garlic powder
1 lime, juiced
salt & pepper to taste
1 teaspoon chives, diced

Simply mix all ingredients thoroughly in a large bowl, adjusting spices and lime juice to your taste. Top with chives, or cilantro, and serve!

*This tastes even better if you let the flavors marry in the fridge for an hour or so.


Chicken Salad