Description
A refreshing Tex-Mex chicken salad with bold flavors.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded chicken, black beans, corn, red bell pepper, avocado, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- You can add jalapeños for extra heat.
- Serve with tortilla chips for added crunch.
- This salad can be made ahead of time, but add avocado just before serving to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Tex-Mex Chicken Salad