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Prepare the chicken: Season the 1 pound of boneless, skinless chicken breast with garlic salt, pepper, and paprika. Cook until fully done, then shred or dice. Set aside.

Prepare the vegetables: Dice the 2 red bell peppers, 3 Persian cucumbers, 1 jalapeño, and 1 shallot. Transfer the diced vegetables to a large mixing bowl.

Prepare the beans and corn: Drain and rinse the 2 cans of black beans. Thaw the 1 pound bag of frozen super sweet corn (microwave or leave out at room temperature).

Assemble the salad: Add the cooked chicken, drained and rinsed black beans, thawed corn, 6 ounces of fat free feta cheese, and 1/2 to 1 cup of chopped fresh cilantro to the large mixing bowl with the diced vegetables.

Make the dressing: In a separate bowl or measuring cup, combine 3 tablespoons of olive oil, 3 tablespoons of red wine vinegar, 1 tablespoon of hot honey, and the juice of 1 lime. Add 3/4 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/4 teaspoon of paprika, 1/4 teaspoon of oregano, 1/4 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk thoroughly until well combined.

Combine and serve: Pour the prepared dressing over the salad ingredients in the large mixing bowl. Mix everything together well. Taste and add more salt if desired. Serve immediately or chill for later.


Prepare the chicken: Season the 1 pound of boneless, skinless chicken breast with garlic salt, pepper, and paprika. Cook until fully done, then shred or dice. Set aside.

Prepare the vegetables: Dice the 2 red bell peppers, 3 Persian cucumbers, 1 jalapeño, and 1 shallot. Transfer the diced vegetables to a large mixing bowl.

Prepare the beans and corn: Drain and rinse the 2 cans of black beans. Thaw the 1 pound bag of frozen super sweet corn (microwave or leave out at room temperature).

Assemble the salad: Add the cooked chicken, drained and rinsed black beans, thawed corn, 6 ounces of fat free feta cheese, and 1/2 to 1 cup of chopped fresh cilantro to the large mixing bowl with the diced vegetables.

Make the dressing: In a separate bowl or measuring cup, combine 3 tablespoons of olive oil, 3 tablespoons of red wine vinegar, 1 tablespoon of hot honey, and the juice of 1 lime. Add 3/4 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/4 teaspoon of paprika, 1/4 teaspoon of oregano, 1/4 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk thoroughly until well combined.

Combine and serve: Pour the prepared dressing over the salad ingredients in the large mixing bowl. Mix everything together well. Taste and add more salt if desired. Serve immediately or chill for later.
