Mexican Chicken Salad
This Mexican chicken salad is a refreshing and flavorful dish that's perfect for a light lunch or dinner. Packed with protein and fresh vegetables, it's a healthy and satisfying meal option.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- 1/4 cup lime juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the chicken and vegetable mixture, and toss to coat evenly.
- Gently fold in the diced avocado.
- Divide the salad into serving bowls and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large bowl Small bowl Whisk Serving bowls
Tools
Knife Cutting board
Serving suggestions
Serve the Mexican chicken salad with a side of tortilla chips or warm tortillas for a complete meal.
Tips & tricks
For added flavor, you can sprinkle some crumbled queso fresco or grated cheddar cheese on top of the salad before serving.
Cost
$15