I love the Perdue chicken breasts but if I’m short on time, I just go for rotisserie chicken and this dip still turns out awesome every time.
You can choose any color bell peppers for this – I actually like to use a little bit of all of them to make a super colorful dip. This is such a tasty appetizer that you may want to make a double batch right off the bat! One batch serves 6 to 8, but I guarantee people are going for second and third helpings so you’d better be prepared…
Ingredients
2 PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
1 tsp. Bertolli Olive Oil
1/4 tsp. Salt
1/8 tsp. Black Pepper
1 container Plain Greek Yogurt (7 Ounces)
4 tsp. Southwestern Seasoning Spice Blend
1 cup Canned Black Beans, Drained And Rinsed
1 cup Fresh Corn, Blanched And Drained
1 cup Tomatoes, Diced
1/2 cup Red, Yellow Or Orange Bell Peppers, Diced
1/4 cup Pepperoncini Peppers, Chopped (About 3 Peppers)
4 Scallions, Chopped
1 Lime, Juiced (If Desired)
2 tbsp. Fresh Cilantro, Chopped For Garnish
8 ounces Tortilla Dipping Chips Or Pita Chips
Instructions:
STEP 1: GRILL
Heat lightly greased grill or grill pan to medium-high heat. Brush the chicken with olive oil and season with salt and pepper. Grill breasts 7 to 8 minutes on each side. Chicken is done when it feels firm to touch and meat thermometer inserted in center reaches 170°F. Remove chicken from grill and let cool 5 to 10 minutes, then shred into bite-sized pieces.
STEP 2: MIX
In medium bowl, mix yogurt and spices.
STEP 3: COMBINE
Combine yogurt mixture with the chicken shreds, black beans, corn, tomatoes, bell peppers, pepperoncini, and scallions. Squeeze lime juice over, if desired, and toss well to combine. Set aside 30 minutes to allow flavors to develop.
STEP 4: SERVE
To serve, transfer dip to serving bowl and garnish with chopped cilantro. Place bowl on a platter and surround with tortilla or pita chips. Or serve as appetizer by filling individual tortilla cups with chicken dip and garnishing with cilantro leaf.
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Quick tip: Instead of lime you can use lemon.
Big thanks to Perdue for this delicious recipe!
