Ingredients
Units
Scale
- 2 chicken breasts, cooked and shredded
- 1 15–ounce can of black beans, drained and rinsed
- 1 cup of canned corn kernels, drained
- 1 red bell pepper, cored and diced
- 1 avocado, peeled, pitted, and diced
- 1/2 red onion, diced
- 1/4 cup loosely packed chopped fresh cilantro
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, avocado, red onion, and chopped cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the chicken salad and toss to coat evenly.
- Serve the salad chilled or at room temperature.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve the salad plain or over baby greens, fresh greens, or chopped romaine salad for extra crunch and nutrition.
- Try to use fresh lime juice as opposed to the jarred version for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Easy
- Cuisine: Southwest-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 346
- Sugar: 4.2 g
- Sodium: 501.5 mg
- Fat: 13.5 g
- Saturated Fat: 2.2 g
- Carbohydrates: 26.2 g
- Fiber: 9.3 g
- Protein: 31.7 g
- Cholesterol: 79.4 mg