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2 packs of boneless chicken breasts
1-15
oz can black beans, rinsed and drained
1-11
oz can corn, drained
1- 4
oz can chopped green chilies
1/3
bunch of fresh cilantro, coarsely chopped
1
bunch of green onions, finely chopped
1 lime
1
½-2 cups plain yogurt
1
cup HOT salsa
½
tsp Garlic powder
½
tsp Pepper
½
tsp Cumin
½
tsp Cayenne pepper
½
tsp Emeril’s Southwest seasoning blend (contains salt)
· Cook chicken in a pressure cooker for 15-20
minutes or in a crock pot (with enough water to cover)
for 4-6 hours until it shreds with a fork. Save broth
for another recipe.
· Mix shredded chicken, beans, corn, chilies, onions
and cilantro in a large bowl. Set aside.
· Dressing: Mix yogurt, salsa, seasonings and the
juice of a lime (about 1 tablespoon)
· Mix dressing into salad and chill overnight for
best flavor.
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