High Protein Southwest Chicken Salad
A vibrant and wholesome salad featuring shredded chicken, beans, and colorful veggies in a zesty lime dressing.
Equipment
- mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 medium red bell pepper, diced
- 1 medium avocado, diced
- ¼ cup red onion, diced
- ¼ cup cilantro, chopped
Dressing
- 1 unit lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
Preparation
- Start by shredding your cooked chicken into bite-sized pieces.
- In a large mixing bowl, add the diced red bell pepper, diced avocado, diced red onion, and chopped cilantro.
- Add the rinsed black beans and corn to the bowl, mixing gently to combine all the veggies and protein.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and gently toss everything together until well coated.
- Serve immediately, or let it chill in the refrigerator for about 10 minutes.
Notes
For a crisp texture, add items like avocado just before serving. Store leftovers in an airtight container for up to 3 days. If making in advance, keep dressing separate until serving.
Nutrition
Serving: 1saladCalories: 350kcal
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