This skinny chicken salad will satisfy your Tex-Mex craving without weighing you down.

TOTAL TIME: 0:25

PREP: 0:25

LEVEL: EASY

SERVES: 4

INGREDIENTS

1/2 c. plain Greek yogurt 1/4 c. sour cream 1/4 c. lime juice 1 tbsp. freshly chopped cilantro. Freshly ground black pepper kosher salt 1 tbsp. extra-virgin olive oil. 2 boneless skinless chicken breasts 1 tsp. cumin 1 tsp. chili powder 1 avocado, cut into cubes 1/2 c. black beans, drained and rinsed 1/2 c. frozen corn, defrosted 1 red bell pepper, chopped Romaine, for serving

DIRECTIONS

• In a medium bowl, whisk together yogurt, sour cream and lime juice. Add cilantro, season with salt and pepper and set aside.
• In a large skillet over medium heat, heat oil.
• Add chicken and season with salt, pepper, cumin and chili powder.
• Cook until golden and no longer pink, 8 minutes per side.
• Transfer to a plate to let rest, then slice into cubes and let cool completely.
• In a large bowl, combine cooked chicken with avocado, beans, corn and red bell pepper.
• Toss with yogurt dressing until completely coated.
• Serve on bread, in lettuce leaves, or by itself.