Tex Mex Chicken Salad

We love chicken salad around here so versatile. Put it on lettuce- or slap it in a wrap, or like I did tonight- paired up with homemade bread!

You can vary up the veggies in it and change up the amounts of things to your preference.  Celery, tomatoes etc would all work great in this.

Inspiration recipe here

2 chicken breasts cooked
1/2 cup low fat Mayonnaise or Miracle Whip
1/4 cup low fat Sour Cream
1/2 tsp Cumin
1/4 tsp Chili Powder
1-2 Sweet Peppers
2 Scallions
Large can Kernel Corn rinsed and drained
1 Cup or small can Black Beans rinsed and drained


Cook the breasts ahead and set aside to let cool.  You could also use precooked chicken or the left overs from a roasted chicken!

In a medium bowl mix mayonnaise, sour cream, cumin and chili powder.   Mix well. Chop remaining ingredients and add to the bowl.  Cube the chicken and add to the mix.  Tastes best if chilled for a couple hours.

Serve on its own, in tacos, wraps or on bread.
Delicious!