Description
A refreshing and flavorful Southwest Chicken Salad packed with protein and vibrant ingredients.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn, frozen or canned, drained
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for garnish (optional)
Instructions
- In a large bowl, combine the cooked chicken, black beans, corn, cherry tomatoes, avocado, red onion, and cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve immediately, garnished with tortilla strips if desired.
Notes
- For added crunch, include diced bell peppers or sliced radishes.
- Substitute grilled shrimp or tofu for chicken for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg