Description
A vibrant and fresh Tex-Mex Chicken Salad featuring shredded chicken, black beans, corn, avocado, and a zesty cumin-lime dressing, perfect for a quick and satisfying meal with bold flavors that impress.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
Dressing Ingredients
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together shredded chicken, black beans, corn, diced red bell pepper, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped cilantro until evenly distributed.
- Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, cumin, and season with salt and pepper to taste until the dressing is well emulsified.
- Toss the Salad: Pour the dressing over the salad mixture and toss gently to ensure all the ingredients are coated with the flavorful dressing.
- Serve or Chill: Serve the salad immediately for a fresh taste or place it in the refrigerator for 30 minutes to allow the flavors to meld and serve chilled.
Notes
- Use fresh, cooked chicken for best flavor; rotisserie chicken works great.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the dressing.
- Can be served on a bed of lettuce or with tortilla chips for added texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Avocado may brown slightly if stored; toss salad again before serving if needed.
