Summer is coming and in the event that you are vigilant for a new and simple tidbit to serve at your next gathering or get together, the Skinny Southwest Chicken Dip is flawless! Brimming with delicate white meat chicken and heaps of veggies and flavors this is a solid Southwest Chicken Salad that can be filled in as a tidbit or a principle course! 


Keep in mind the film "Mermaids?" The mother just had one cookbook and it was for finger nourishments, with the goal that's everything she realized how to cook – everything was on a stick! I could absolutely carry on with my life eating that way. Finger nourishments, plunges, tidbits, no doubt those are my loves. 

Lamentably, those sorts of nourishments are commonly not excessively bravo. They for the most part taste astounding, yet they aren't astonishing for your waistline. Except if, that is, you're enjoying this astonishing Skinny Southwest Chicken Dip. It's unquestionably doesn't taste solid, yet it truly is!

Ingredients : 
  • 1 1/2 cups Plain Greek Yogurt
  • 1-2 tablespoons Taco seasoning to taste
  • 2 cups shredded or diced boneless skinless chicken breast
  • 2 Roma tomatoes diced
  • 1 bunch green onions chopped
  • 6 mini sweet peppers or one large orange red or yellow pepper, diced
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can corn drained
  • Salt to taste
  • Lime juice to taste

Instructions : 
  1. Mix yogurt and seasonings in a small bowl and set aside while you prep the rest of your ingredients.
  2. Mix chicken, veggies, and beans in a large bowl.
  3. Add yogurt mixture and combine well to coat.
  4. Add salt to taste.
  5. Can be served immediately, but if possible, allow to marinate in the refrigerator for at least an hour.
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