My first big craving this pregnancy has been Mexican food. If you follow me on Pinterest, all of the food I’ve been pinning lately falls into this category. Anything that remotely has those flavors, I’m all about it! I have been putting salsa into just about every meal, including breakfast, for the past week and half. So, in order to not drive my husband crazy with nonstop Mexi-goodness, I’ve been trying ways to incorporate those flavors enough for me but not too much for him.
The first recipe I’ve come up with is the SUPER DELICIOUS (if I do say so myself…and I do) chicken salad. A bonus? The longer it sits, the better it tastes!
*Please Note: This recipes makes A LOT so if you need to, just half the ingredients*
2 12.5 oz cans Canned Chicken (or about 5-6 4.5 oz cans)
1/2 cup Plain Greek Yogurt
1/2 Reduced Fat Sour Cream
1.5 tsp Cumin
1.5 tsp Chile Powder
1 cup Black Beans (drained and rinsed)
1 Green Bell Pepper (chopped small)
Pepper and Garlic Salt to taste
Start with your chicken, yogurt, and sour cream and mix until incorporated well. Then add the spices, mix well. Lastly, add in the black beans and bell pepper.
Serve chilled over lettuce or in your favor wrap!
PS: Don’t be surprised if my Instagram feed starts to be all pictures of Mexican food…just sayin’!