Description
A fresh and flavorful salad bursting with tender chicken, creamy beans, vibrant veggies, and a tangy lime vinaigrette.
Ingredients
Scale
- 3 cups cooked and shredded chicken
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn kernels, drained
- 1 red bell pepper, finely diced
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
Instructions
- In a small bowl or jar, combine lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper. Whisk until salt dissolves.
- Slowly drizzle in the olive oil while whisking to create an emulsion.
- Taste and adjust the dressing seasonings if necessary, then set aside.
- In a large mixing bowl, add shredded chicken, black beans, corn, diced bell pepper, and red onion.
- Top with chopped cilantro.
- Pour three-quarters of the vinaigrette over the salad and toss gently to mix.
- Let chill in the refrigerator for at least 30 minutes before serving.
Notes
For a spicy twist, add diced jalapeños, or for creaminess, sprinkle with feta cheese. Adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 60mg