Featuring flavours from America’s South Western states, this colourful salad is light and fresh - perfect for summer nights when it’s too hot for a heavy meal.
1 cup natural Greek yoghurt
2 tsp ground cumin seed
2 tsp ground coriander
1 tsp onion or garlic powder
1 tsp ground cayenne pepper (optional)
400g chicken breast, cut into thick slices
1 x 400g can of no added salt black beans, drained and rinsed
2 medium capsicums (bell pepper) - any colour, diced
4 tomatoes, diced
2 cups fresh or frozen corn kernels
Fresh coriander leaves
Pepper to taste
Combine yoghurt, spices and garlic powder. Refrigerate for at least 20 minutes.
Steam chicken for approximately 16 minutes, or until cooked through but still moist. Once cool enough to handle, shred chicken into bite sized pieces. Refrigerate.
Combine remaining ingredients in a large bowl. Add cooled, shredded chicken and yoghurt mixture. Stir until all ingredients are coated in yoghurt. Serve immediately.
|Number of servings: 4|
|Serving size: Approximately 496 g|
|Quantity per serving|
|Fat, total||7.5 g|