Speedy Southwest Chicken with Beans Corn and Tangy Lime
Fast to toss together with shredded chicken, black beans, corn and a punchy dressing. Scoop onto greens, tuck into wraps or just eat as a filling lunch.
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Cooking tools:
- Mixing bowl
- Measuring spoon
- Whisk
- Spoon
- Cutting board
- Chef's knife
- Colander
- Can opener
- Airtight container
- Kitchen scale
- Citrus press
- Grater
- Serving bowl
- Plate
- Stove
- Oven
- Skillet
- Fork
- Fine-mesh sieve
- Kitchen towel
Ingredients
- 35 g pepitas or sunflower seeds
- 70 g red onion, chopped up small
- 110 g cherry tomatoes, cut in quarters
- 1–2 jalapeños, seeded and diced up fine
- 1 can (430 g) corn kernels, drained
- 1 can (440 g) black beans, rinsed off and drained
- 450 g cooked chicken breast, pulled into shreds
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 60 ml fresh lime juice, squeezed
- 180 g mayonnaise or Greek yogurt (pick dairy-free or regular)
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