Cooking spray 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded, halved lengthwise 1 cup frozen whole-kernel corn 1 cup canned no-salt-added black beans, rinsed and drained 1/3 cup chopped red onion 1/2 cup shredded fat-free Cheddar cheese 1/2 cup loosely packed cilantro 1/4 cup fat-free plain yogurt 1/4 cup light mayonnaise 1 tablespoon canned chipotle pepper in adobo sauce 1 tablespoon fresh lime juice 4 cups torn leafy salad greens 1/2 cup crushed baked tortilla chips
+ Directions
Preheat the oven to 425°F.
Lightly spray two baking sheets with
cooking spray. Put the chicken on one baking sheet. Spread the corn in a
single layer on the other.
Bake both for 16 minutes, or until
the chicken is no longer pink in the center and the corn is roasted and
slightly crunchy, turning the chicken over and stirring the corn halfway
through.
Let the chicken cool slightly, about 2 minutes, or
until easy to handle. Cut into bite-size pieces. In a large bowl, gently
toss the chicken, corn, beans, onion, and Cheddar.
In a blender,
pulse the cilantro, yogurt, mayonnaise, chipotle and sauce, and lime
juice until well blended. Pour over the chicken mixture and toss gently
to combine.
Put the salad greens on plates. Spoon the chicken salad over the greens. Garnish with the tortilla chips.
