Ingredients
Scale
- 2 cups cooked chicken (preferably grilled or shredded)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, chopped
- Juice of 1 lime
- 1 teaspoon chili powder
- ¼ teaspoon cumin
- Fresh cilantro, chopped
- Olive oil
- Salt and pepper to taste
Instructions
- Prepare the chicken by grilling or shredding cooked chicken breasts. Set aside.
- In a large mixing bowl, combine the cooked chicken, black beans, corn, diced red bell pepper, cherry tomatoes, and red onion. Toss gently to mix.
- Drizzle with olive oil and lime juice. Season with chili powder, cumin, salt, and pepper. Mix thoroughly to coat all ingredients evenly.
- Add sliced avocado and chopped cilantro on top as finishing touches. Serve immediately or refrigerate for up to 2 days, adding avocado just before serving.
Notes
- Add avocado just before serving to prevent browning.
- Can be customized with grains like quinoa or rice.
- Use store-bought cooked chicken or quickly grill chicken breasts for convenience.
- This salad is versatile and can be served as a main or side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing / Tossing
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg