This year for Cinco de Mayo I wanted to keep it light and clean when making dinner for my family. Mexican food is one of my ALL TIME favorites (and still is) but I wanted to make a healthier version of our favorite chicken tacos!!
This dinner literally took minutes to prepare, was delicious and provided so much left overs that we can have chicken salad wraps and chicken salad all week long!! I used a whole chicken (since that's what I had) so because I had so much meat I ended up doubling the recipe.
Ingredients:
1 cup chicken breast, cooked and shredded
¼ cup corn
¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
4 tablespoons Greek Yogurt
Taco Seasoning to taste
2-4 avocados, sliced in half with pits discarded
¼ cup corn
¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
4 tablespoons Greek Yogurt
Taco Seasoning to taste
2-4 avocados, sliced in half with pits discarded
Directions:
In a medium bowl, toss the chicken breast,
corn, black beans, green onions, tomatoes, cilantro. Add the Greek Yogurt to mixture and toss to coat. Season to taste. Chill in fridge for 30 minutes and fill halved avocado cups, serve with your favorite veggies and sides, Enjoy!!
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