Description
A quick and flavorful salad featuring grilled chicken, black beans, corn, and fresh veggies, ideal for busy weeknights with a zesty dressing.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the salad ingredients and toss gently to coat.
- Add the sliced avocado just before serving to prevent browning.
- Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavors.
Notes
For a spicier version, add diced jalapeños or a dash of hot sauce. This salad can be prepared ahead and stored for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Salad
- Cuisine: Southwestern
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 35g
- Protein: 35g