Spicy Paprika and Lime Chopped Chicken Salad
I love this recipes simplicity, flavor and versatility. This has the texture of a Waldorf salad but none of the fat, so if you're on the squeaky clean eating train this salad is a great option. I've used nonfat greek yogurt, but you could easily sub in the full-fat form with great results. A salad like this can go on everything and would be great as a weekly addition to your meal prep routine!
What You Need:
1 lb cooked chicken breast (bonus points for grilled/bbq chicken breast, but you could also use a rotisserie chicken for this as well.)
⅓ c non-fat greek yogurt
2 T Smoked Spanish Paprika
½ t cayenne (more if you like it really spicy, less if that’s not your jam)
1 large or 2 small limes, zest and juice
1t freshly ground black pepper
1 red bell pepper, seeds removed, small dice
⅔ c mango, diced
½ c cilantro, minced
Collard Green Wraps
How It's Done:
In a small bowl combine yogurt, spices, lime zest and juice and salt and pepper. Stir thoroughly until mixture is creamy and well-combined. Taste for desired level of heat and adjust if needed. You can add more cayenne if it’s not spicy enough or more yogurt it’s too hot. Add chicken, bell peppers and mangos to a large bowl and toss to combine. Fold in your yogurt mixture and half of your cilantro. Taste adjusting salt and lime if as needed. If you have time, refrigerate the salad for at least 30 minutes (up to 4 hours) to let the flavors combine. Serve in your desired vessel and top with remaining cilantro.