This idea originally sparked when I saw some 'Hatch Green Chili Chicken Salad' at my local grocery store. It looked amazing, but I just couldn't bring myself to shell out nearly $8 for a container of it. That isn't even to mention all the horrible full fat things that I'm sure were lurking within.
This recipe is definitely a mutt; a wondrous combination of a few lighter chicken salad variations that I like, with the added heaping mounds of green chilies and corn. Mmm. Mm!
Now, of course, this chicken salad can stand on it's own (I found myself forking it straight out of the mixer... a few times!) However, it would go nicely on crackers, some slices of whole wheat bread, atop a green salad, stuffed in a tomato or...
Green Chili Chicken Salad
Servings: 6 • Size: 1/3 Cup • Calories: 107 • Fat: 2 g • Carb: 6 g • Fiber: 1 g • Protein: 16 g • Sugar: 3 g • Sodium: 217 mg
2 C. Cooked Chicken Breast, Shredded or Diced
6 Oz. Fat Free Plain Greek Yogurt
1 Scallion, Chopped
1 Lime, Juiced
1/4 C. Cilantro, Chopped
1/4 C. Whole Kernel Corn, Drained
4 Oz. Chopped Green Chilies (Mild)
1/8 Tsp. Pepper
1/8 Tsp. Salt
1/8 Tsp. Garlic Powder
1/8 Tsp. Cumin
1/8 Tsp. Chili Powder
Combine everything into a medium sized bowl and mix together until well blended!
This recipe yielded me about 2 cups of the finished shebang.
Note: I used poached chicken that I shredded in in the bowl of my stand mixer with the paddle attachment. However, this recipe works well with leftover chicken too!
To Poach Chicken:
Place chicken breasts in bottom of a pot. Cover chicken with broth or water. Add herbs of your choice, if desired.
Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. The thickest part of the breast must register at least 160 degrees on your meat thermometer.
Slice or shred chicken.