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Quick Southwest Chicken Salad

A refreshing and flavorful salad combining tender chicken, fresh veggies, and a zesty dressing, perfect for a quick lunch or light dinner.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mexican, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or diced
  • 1 cup corn (canned or frozen)
  • 1 cup black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper diced
  • 1 avocado diced
  • ¼ cup red onion, finely chopped
  • 1 cup fresh cilantro, chopped
Dressing
  • 2 tablespoons olive oil
  • 2 juices of limes
  • to taste Salt and pepper

Method
 

Preparation
  1. Start by gathering all the veggies and chop them according to the ingredients list.
Mixing
  1. In a large mixing bowl, combine the cooked chicken, corn, black beans, cherry tomatoes, bell pepper, avocado, red onion, and cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make your zesty dressing.
  3. Pour the dressing over the salad mixture in the large bowl and gently toss until all ingredients are well-coated.
  4. Taste and adjust seasoning with more lime juice, salt, or pepper as desired.
Serving
  1. Enjoy immediately, or chill in the fridge for about 30 minutes to let the flavors meld together.

Notes

For added crunch, you can include crushed tortilla chips or chopped nuts. If using leftovers, consider packing the components separately to keep everything fresh.