Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp salt
  • 2 cloves garlic, smashed
  • 1 lime, halved
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp adobo sauce from canned chipotles
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp fresh lime juice
  • 15 oz can black beans, rinsed and drained
  • 1 cup sweet corn
  • 1 red bell pepper, finely diced
  • 1/4 cup red onion, minced
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Place chicken breasts in a large pot and cover with water by at least one inch. Add salt, smashed garlic, and lime halves.
  2. Bring the water to a gentle simmer. Cook for 10–12 minutes until the internal temperature reaches 165°F (74°C).
  3. Transfer the warm chicken to a stand mixer bowl. Use the paddle attachment on low speed for 20–30 seconds to shred the meat uniformly.
  4. In a separate large mixing bowl, whisk together the Greek yogurt, adobo sauce, cumin, smoked paprika, and lime juice until smooth.
  5. Fold the shredded chicken, black beans, corn, red bell pepper, and red onion into the dressing until evenly coated.
  6. Gently stir in the fresh cilantro just before serving to maintain freshness and crunch.