So, how did I end up replacing the iconic white sauce found in white chicken chili? Easy, a salad dressing of Greek yogurt, the green chilies found in the regular recipe, ground cumin, ground coriander and a little splash of vinegar. It's a fun weeknight salad that comforts and fills you just as well as the original but with a healthy dose of nutrition from the added veggies.
White Chicken Chili Salad
4 cups of mixed baby greens
1 lb. boiled chicken breast
1 tsp. cumin
Salt and Pepper to taste
½ cup water
1 15 oz. can of butter beans, drained and rinsed well
½ cup of sliced cherry tomatoes
¼ cup of raw sunflower seeds
1 cup Greek yogurt
1 4 oz. can of green chilies
1 TBSP rice wine vinegar (or any light vinegar you have on hand)
1 tsp. ground cumin
1 tsp. ground coriander
1/3 cup crumbled feta cheese
Shred the chicken and add to a small pot with the water, spice, salt and pepper to taste. Bring to a simmer, uncovered, and stir often. Continue until the water is evaporated, then add the butter beans, stir to combine, cover and remove from heat. Meanwhile, mix the Greek yogurt, vinegar, chilies, spice and feta cheese in a small bowl and keep cold until ready to use.
Assemble each salad in this order: 2 cups of mixed greens, a handful of sunflower seeds, 1 cup of chicken and bean mixture, half of the cherry tomatoes. Top with dressing to taste. Serves 2 .