Ingredients
Scale
- 2 cups cooked and shredded chicken breast
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 1 cup diced tomatoes
- 1/2 cup chopped cilantro
- 1 cup shredded cheddar or Monterey Jack cheese
- Mixed salad greens or romaine lettuce
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together lime juice, olive oil, chili powder, cumin, salt, and pepper to make the dressing.
- In a large bowl, toss the cooked chicken, corn, black beans, diced tomatoes, and cilantro.
- Pour the dressing over the salad mixture and toss gently to combine.
- Arrange the salad greens on serving plates and top with the chicken mixture. Sprinkle with shredded cheese.
- Serve immediately for a fresh, spicy meal.
Notes
- You can use rotisserie chicken for quicker preparation.
- Add avocado slices for extra creaminess.
- Serve with tortilla chips for a crunchy side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (if cooking chicken), otherwise 0 minutes
- Method: Grilling, Tossing
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg
