- 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
- 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.
- This recipe can easily be doubled to make more servings or as a meal prep for the whole week.
- Store any leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Easy
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Keywords: quick, nutritious, chicken salad, Mexican, fresh