Description
This vibrant salad is brimming with juicy chicken, crisp veggies, and a zesty dressing that ties it all together, making it a perfect healthy lunch option.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, canned, or frozen)
- 1 bell pepper, diced
- 1 avocado, diced
- 1 cup black beans, drained and rinsed
- 1 cup romaine lettuce, chopped
- 1/4 cup cilantro, chopped (optional)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the chicken breast until fully cooked, let it cool, and shred it into bite-sized pieces.
- Chop the bell pepper, halve the cherry tomatoes, and dice the avocado. Rinse the black beans and corn if using canned.
- In a small mixing bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and pepper until well combined.
- In a large bowl, combine the shredded chicken, cherry tomatoes, corn, diced bell pepper, avocado, black beans, and chopped lettuce.
- Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
- If using cilantro, sprinkle it over the top for added flavor and a pop of color.
- Enjoy immediately or store in the refrigerator for later.
Notes
For meal prep, keep the dressing separate until ready to eat to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
Keywords: chicken salad, healthy lunch, southwest salad, meal prep, easy recipe