6 servings | ~ 315 cals • 32g protein • 10g fiber
Chicken
•1.5 lbs boneless skinless chicken breast
•salt, pepper, chili powder & smoked paprika, to taste
•Cook chicken in the air fryer or oven until done, rest briefly, then shred or dice small.
Salad
•1 can (15oz) black beans, drained and rinsed
•1 can (15oz) cooked pinto beans, drained and rinsed
•1 can (15oz) canned yellow corn, drained
•1 red bell pepper, finely diced
•1 shallot, finely minced
•1 bunch fresh cilantro, chopped•1 oz cotija cheese•½–1 jalapeño, finely diced (seeds removed if you want it mild)
•juice of 1 lime
•salt, to taste
Creamy Dressing
•½ cup low-fat cottage cheese
•2 tablespoons light mayonnaise
•juice of 1 lime
•1 jalapeño (seeds removed for mild, keep seeds for more heat)
•water, as needed to thin
•salt
To assemble:
•Add chicken, beans, corn, and vegetables to a large bowl.
**mix in cheese OR top when serving
•Pour dressing evenly over the salad, add juice of one lime and fold gently to combine.
•Taste and add more salt and/or any other seasonings you like – tajin would be good with this too!
•Let sit 10 minutes, then mix once more so everything is evenly coated.
•Store in an airtight container in the fridge. Keeps well for 4–5 days.
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