Ingredients
1/2 c. plain Greek yogurt
1/4 c. sour cream
1/4 c. lime juice
1 tbsp. freshly chopped cilantro
Freshly ground black pepper
kosher salt
1 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
1 tsp. cumin
1 tsp. chili powder
1 avocado, cut into cubes
1/2 c. black beans, drained and rinsed
1/2 c. frozen corn, defrosted
1 red bell pepper, chopped
Romaine, for serving
Preparation
Step 1In a medium bowl, whisk together yogurt, sour cream and lime juice. Add cilantro, season with salt and pepper and set aside.Step 2In a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, cumin and chili powder. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then slice into cubes and let cool completely.Step 3In a large bowl, combine cooked chicken with avocado, beans, corn and red bell pepper. Toss with yogurt dressing until completely coated. Serve on bread, in lettuce leaves, or by itself.
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