Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned (drained)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
Instructions
- Step 1: In a large mixing bowl, combine the shredded chicken, black beans, corn, diced red bell pepper, and cherry tomatoes. Mix well to ensure all ingredients are evenly distributed.
- Step 2: Add the diced avocado and chopped cilantro to the bowl. Gently fold them into the salad to avoid mashing the avocado.
- Step 3: In a small bowl, whisk together the lime juice with a pinch of salt and pepper for added flavor.
- Step 4: Pour the lime dressing over the salad mixture and toss gently to coat all ingredients evenly with the dressing.
- Step 5: Serve immediately or chill in the refrigerator for about 30 minutes to allow flavors to meld together before serving. Enjoy your zesty Southwest chicken salad!
Notes
- For optimal freshness, store any leftover salad in an airtight container in the refrigerator, and consume within 2-3 days.
- If you prefer a warm salad, gently reheat the chicken before mixing it with the other ingredients, but be careful not to overheat the avocado to maintain its creamy texture.
- Serve your zesty Southwest chicken salad on a bed of greens or as a filling for whole-grain tortillas for a delicious, healthy wrap option.
- For an extra burst of flavor, add a dash of cumin or chili powder to the lime dressing before tossing it with the salad for that authentic Southwest kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 350
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 5g