Ingredients
Scale
- 2 cups cooked and shredded chicken breast
- 1 cup cherry tomatoes, chopped
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 ripe avocado, sliced
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Crispy tortilla strips for topping
Instructions
- In a large bowl, combine shredded chicken, tomatoes, black beans, corn, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, chili powder, cumin, salt, and pepper.
- Pour the dressing over the chicken mixture and toss to combine.
- Serve the salad in bowls topped with sliced avocado, shredded cheese, and crispy tortilla strips.
Notes
- Use rotisserie chicken for even quicker prep.
- Adjust spice level by adding more chili powder or hot sauce.
- Best served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Mix and Toss
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg