Ingredients
Scale
- 2 cooked chicken breasts, shredded or chopped (rotisserie or grilled)
- 1 can black beans, drained and rinsed
- 1 cup canned or frozen corn, thawed
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 avocado, diced
- 1 jalapeño, finely diced (optional)
- Fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Dressing of choice (ranch, Greek yogurt-taco mix, or chipotle-lime vinaigrette)
Instructions
- Chop and prep all vegetables: red bell pepper, onion, jalapeño, and avocado.
- In a large bowl, combine shredded chicken, black beans, corn, red bell pepper, and red onion.
- Add avocado, cilantro, and a squeeze of fresh lime juice.
- Season with cumin, chili powder, garlic powder, salt, and pepper.
- Drizzle with chosen dressing and toss gently to combine.
- Chill in the refrigerator for at least 10 minutes before serving.
- Optional: serve over romaine, wrap in tortillas, or on top of rice/quinoa for a burrito bowl.
Notes
Keep dressing light to avoid soggy salad. Prepping veggies and using rotisserie chicken speeds things up. Don’t forget the acid—it ties the flavors together beautifully.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwest
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg