1-First: place the 1 lb boneless, skinless chicken breast in a pot, cover with water, and add kosher salt and black pepper to taste. Bring it to a boil, then simmer covered for 15-20 minutes until it reaches 165°F inside. Once done, shred the chicken with two forks or a stand mixer for that perfect texture.

2-Next: in a separate bowl, mix 1 cup full-fat plain Greek yogurt or skyr with 2 tablespoons lime juice, ¾ teaspoon ground cumin, ¾ teaspoon chili powder, ¾ teaspoon smoked paprika, and more kosher salt and black pepper to taste. If you like a kick, toss in cayenne pepper to your liking it’s all about making it your own!

3-Then: combine the shredded chicken with ¾ cup black beans, ½ cup finely diced red bell pepper, ½ cup corn, ¼ cup finely diced red onion, and ¼ cup chopped cilantro. Stir everything together with the yogurt mixture until it’s well blended. Finally, chill it in the refrigerator before serving to let those flavors meld yum!

4-Preparing the Base: Begin with washing and prepping your veggies for a crisp salad. This ensures everything stays fresh and vibrant, just like when I prep for potlucks.

5-Mixing and Serving: Gently toss to avoid bruising, then serve right away. It’s that simple, and the results are mouthwatering!