Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups cooked shredded chicken
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- For Dressing: 2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon honey, 1 teaspoon hot sauce
Instructions
- Season chicken breasts with chili powder, cumin, salt, and pepper. Grill until cooked through, then shred.
- In a large bowl, combine shredded chicken, cherry tomatoes, black beans, corn, cheese, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, honey, and hot sauce to make the dressing.
- Pour dressing over the salad and toss gently to combine. Serve immediately or chilled.
Notes
- For a spicier kick, add more hot sauce or diced jalapenos.
- Use fresh corn or grilled corn for extra flavor.
- This salad can be made ahead and refrigerated for up to 2 hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, Tossing
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg