Mexican Chicken Salad

Ingredients

• 300g plain greek yogurt — I used Fage 5%
• 1 packet taco seasoning
• 1 lb of chicken, chopped — I used mostly breast meat
• 3 small bell pepper, chopped
• 1 can of black beans, strained
• 1 red onion, chopped
• 1 cup frozen corn
• 1 cup cherry tomatoes, chopped
• 2 limes, juiced
• sea salt & pepper to taste

Method

1. In a medium bowl, whisk together the greek yogurt, taco seasoning, and lime juice until smooth; set aside.
2. In a large bowl, combine the cooked chopped chicken with the bell pepper, black beans, red onion, corn, and tomatoes.
3. Pour the yogurt sauce over the chicken and veggie mixture and stir until everything is well coated.
4. Season with sea salt and pepper to taste.
5. Divide into 5 equal portions for meal prep containers.
6. For longer fridge storage, leave out the tomatoes.
7. Serve in a wrap, as a chip dip, in a quesadilla, or over lettuce or rice.