Yee-haw! Salutations compadres, let's talk about this here new salad that will have y'all hollering! Cowgirl Chicken Salad has got the goods, partner: savory chicken, juicy red peppers, hearty black beans, and creamy avocado, all square-dancing together like you've never seen nor tasted before! Then Cowgirl Chicken Salad lassoes some creamy and tangy dressing together so everyone's ready to hit the trails to their tastebuds! We said it once, but it bears repeating: yee-haw!
Ingredients• 1/2 cup plain Greek yogurt • 1/4 cup sour cream • 1/4 cup lime juice • 1 tablespoon cilantro, freshly chopped • kosher salt, to taste • freshly ground black pepper, to taste • 1 tablespoon extra-virgin olive oil • 2 chicken breasts, boneless and skinless • 1 teaspoon cumin • 1 teaspoon chili powder • 1 avocado, cut into cubes • 1/2 cup black beans, drained and rinsed • 1/2 cup frozen corn, defrosted • 1 red bell pepper, chopped • romaine lettuce, to taste, for serving
In a medium bowl, whisk together the yogurt, sour cream, and lime juice.
Add the cilantro and season with salt and pepper. Set the dressing aside.
In a large skillet over medium heat, heat the oil.
Add the chicken and season it with salt, pepper, cumin, and chili powder.
Cook the chicken until golden, no longer pink, and reading 165 degrees F internally when tested with an instant-read thermometer, about 8 minutes per side.
Transfer the chicken to a plate to rest for at least 5 minutes.
Cube the chicken and let it cool completely.
In a large bowl, combine the cubed chicken, avocado, black beans, corn, red bell pepper, and lettuce.
Add the yogurt dressing, tossing to combine. Serve.