Mexican Layered Chicken Dip
Servings: 20 servings
This spin on a classic layered dip is made healthier with the addition of protein from the chicken and greek yogurt. It tastes best served while the chicken and beans are warm so wait to assemble until just before serving. However, it's also great served cold so try both and see what you think!
Ingredients
- 16 ounces medium salsa, Desert Pepper Cantina Medium
- 1 pound chicken thighs
- 15 ounces black beans, drained and smashed, reserve 2 tablespoons whole beans for garnish
- 3 tablespoons chopped cilantro, reserve 1 tablespoon for garnish
- 1 cup greek yogurt
- 1 tablespoon taco seasoning
- 1 cup guacamole
- 1 cup iceberg lettuce, chopped
- 15 ounces diced tomatoes, drained, reserve 2 tablespoons for garnish
- 1 cup shredded cheese
- ½ cup chopped red onion
Instructions
- Place two tablespoons of salsa in the bottom of the pressure cooker and add the chicken. Alternatively, you can bake the chicken or cook on the stovetop.
- Cook until the meat is finished and drain excess liquid.
- Shred the chicken and pour in half the salsa, mix to combine.
- In a small saucepan over medium heat, stir the black beans together with 2 tablespoons of cilantro until the cilantro is just wilted.
- Remove beans from heat and lightly mash.
- In the bottom of a serving dish, spread the black beans.
- In a separate bowl, mix the greek yogurt and taco seasoning and spread over the black bean layer.
- Spread the lettuce over the yogurt layer.
- Spoon the guacamole over lettuce and gently smooth.
- Spread the chicken over the guacamole.
- Sprinkle the tomatoes over the guacamole.
- Spread the cheese over the tomatoes.
- Sprinkle the red onion over the top and add the remaining beans, tomatoes and cilantro as garnish.
- Serve immediately warm.
Equipment
- pressure cooker, optional
- 104 ounce trifle dish, optional
Notes
If you'd like to take this recipe to just 2 net carbs per serving, skip the black bean layer.
Nutrition
Serving: 1peopleCalories: 104kcalCarbohydrates: 8gProtein: 9gFat: 4gFiber: 3gNet Carbohydrates: 5g