Ingredients
Scale
- 2 cups cooked, chopped chicken breast
- 1 cup cherry tomatoes, halved
- 1 cup corn, fresh or frozen
- 1 cup black beans, rinsed and drained
- 1 cup diced bell peppers (red and green)
- 1 avocado, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 teaspoon chili powder
Instructions
- Prepare the chicken by grilling or sautéing it with seasoning, then chop it into pieces.
- Chop the vegetables: dice bell peppers, halve cherry tomatoes, and finely chop red onion and cilantro.
- In a large bowl, combine the chicken, vegetables, corn, black beans, and avocado; toss gently.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl, then drizzle over the salad and toss to coat.
- Serve immediately or chill for 30 minutes to enhance flavors.
Notes
- For added flavor, let the salad sit in the fridge for a while before serving.
- This salad can be easily customized with other vegetables or proteins.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tex-Mex
- Diet: Gluten-Free