Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup corn, canned or frozen
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cherry tomatoes, halved
- 1 lime, juiced
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: tortilla chips for crunch
Instructions
- Prepare the ingredients by shredding or dicing the cooked chicken.
- In a large bowl, combine chicken, corn, black beans, red bell pepper, avocado, red onion, and cherry tomatoes.
- Squeeze lime juice over the salad, then sprinkle with chili powder, salt, and pepper, and toss gently.
- Add chopped cilantro and give the salad one last gentle toss.
Notes
- For a quicker option, use rotisserie chicken.
- Serve with tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg