Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup red onion, finely chopped
- Fresh cilantro, chopped (for garnish)
- Lettuce or mixed greens
- Juice of 1 lime
- 4 tablespoons olive oil
- Spices: cumin, chili powder, garlic powder, salt, and pepper
Instructions
- Prepare the chicken by seasoning with cumin, chili powder, garlic powder, salt, and pepper, then cook using your preferred method.
- In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper to make the dressing.
- In a large bowl, combine lettuce or greens with cooked chicken, corn, black beans, red bell pepper, cherry tomatoes, and red onion.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Add sliced avocado on top and garnish with chopped cilantro.
- Transfer to serving bowls, sprinkle with crushed tortilla chips or toasted nuts for extra crunch, and serve with lime wedges.
Notes
- Use grilled or roasted chicken for best flavor, seasoned beforehand.
- Make the dressing ahead of time and store separately for convenience.
- Customize with additional toppings such as shredded cheese or spicy salsa.
- Store leftovers in airtight containers for up to 2 days; add fresh avocado before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Assemble, Mix
- Cuisine: Southwest
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg