How to Make Southwest Shredded Chicken Salad

Boil the Chicken

• Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks.

Make the Dressing

• Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and water. Whisk well and set aside.

  For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.

Prep the Other Ingredients

• Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).

Assemble the Dish

• Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated.

  Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.