@kosterinaevoo: We are still chicken salad obsessed, and loved this southwest version we found through @Maddie ! ❤️ Recipe: •    1 lb boneless, skinless chicken breast     •    Kosher salt & black pepper, to taste     •    2 tbsp Kosterina Garlic Olive Oil     •    1 cup full-fat plain Greek yogurt     •    2 tbsp fresh lime juice     •    ¾ tsp ground cumin     •    ¾ tsp chili powder     •    ¾ tsp smoked paprika     •    Cayenne, to taste (optional)     •    ¾ cup black beans, drained and rinsed     •    ½ cup fire-roasted corn     •    ½ cup finely diced red bell pepper     •    ¼ cup finely diced red onion     •    ¼ cup chopped cilantro Directions: 1. Add the chicken breasts to a medium pot and season with kosher salt and black pepper. Cover with at least 1 inch of water, bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F. Shred the chicken using two forks or a stand mixer. 2. In a large bowl, whisk together the Kosterina Garlic Olive Oil, Greek yogurt, lime juice, cumin, chili powder, smoked paprika, kosher salt, black pepper, and cayenne until smooth and creamy. 3. Fold in the shredded chicken, black beans, corn, red bell pepper, red onion, and cilantro. Stir until everything is evenly coated. #fyp #kosterina #chickensalad #chickensaladrecipe #recipesoftiktok

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Thursday 06 August 2026 16:21:42 GMT