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