Heat a skillet over medium heat and add olive oil. Cook onions and peppers with 1/4 tsp of salt for 5-6 minutes, until vegetables have softened. Remove from heat and let cool a bit. In a large bowl, combine chicken, onions and peppers, black beans, corn, and mix well.
In a smaller bowl, combine Greek yogurt, remaining 1/4 tsp. salt, black pepper, cumin, paprika, cilantro, and mix well. Add yogurt mixture to chicken mixture, stir well to combine. Scoop a couple spoonfuls of the chicken salad on each bun, top with the cheddar slices, then put them under broiler until cheese is melted. Take out, top with bun half, and enjoy.
A very versatile recipe. Easy to tweak and add other ingredients to your liking. I like to use leftover rotisserie chicken. Can also be served on a bed of spinach.
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 134 (21%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 109.8mg||34 %|
|Sodium 1000.2mg||34 %|
|Potassium 658.9mg||17 %|
|Total Carbohydrate 73.3g||22 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 68.7g|
|Protein 50.6g||72 %|
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Calories per serving: 626
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