Hi everyone! It’s Elise, the dietetic intern here this week. I’m originally from Texas, and we definitely like to eat our fair share of fajitas and tacos back home. However, sometimes taste fatigue can occur when just eating the “insides” of the fajita and taco! Here is a recipe for a fiesta chicken salad that is full of flavor.
Fiesta chicken salad can be served by itself in a bowl, with sliced cucumber, in a celery boat, or better yet— with the WeightWise Protein pretzels! Any way you try it, fiesta chicken salad is a great way to mix up your meals.
Fiesta Chicken Salad
Preheat oven to 350 degrees.
Place chicken breasts in a ziplock bag and pound meat with a mallet until chicken breasts are an even thickness.
Mix 2/3 cup water with 1 packet of taco seasoning.
Lightly spray and 8x8 baking dish with cooking spray and place chicken in dish. Pour taco seasoning mixture over chicken and place in oven. Bake chicken for 20-25 minutes or until internal temp of 165 degrees.
Rinse and drain black beans. Shred chicken after baking.
Combine shredded chicken breast, pico de gallo, and black beans together in mixing bowl.
Mix together with dollop of plain greek yogurt, then top with diced avocado.
Serve in bowl or with sliced cucumbers.