Description
A fresh and zesty salad with chopped chicken, beans, corn, and a tangy dressing.
Ingredients
Scale
- 2 cups cooked chicken, chopped
- 1 cup black beans, rinsed and drained
- 1 cup corn, canned or frozen
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 red onion, diced
- 1 cup shredded lettuce
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine chicken, black beans, corn, tomatoes, avocado, red onion, and lettuce.
- In a separate bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Garnish with cilantro and serve immediately.
Notes
- Adjust lime juice and seasoning according to your taste.
- This salad can be served chilled or at room temperature.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Tex-Mex Chopped Chicken Salad