Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded chicken, cherry tomatoes, black beans, corn, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes before serving for extra flavor.
Notes
- Use rotisserie chicken for quick preparation.
- Adjust spice level with additional cayenne or hot sauce.
- This salad pairs well with tortilla chips or in a wrap.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: Mix and toss
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 65mg