Mexican Chicken Salad – Fresh & Flavorful

Ingredients:

Protein Power

• 2 boneless, skinless chicken breasts (cooked and shredded) 
• Optional: 1 (15 oz) can black beans, rinsed and drained

Veggie Fiesta

• 1 cup frozen corn (thawed and drained)
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1/2 cup chopped red onion
• 1 large ripe avocado, cubed
• 1/2 cup chopped fresh cilantro

Cilantro Lime Dressing

• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1 tablespoon chopped fresh cilantro
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt and freshly ground black pepper to taste

Directions:

Step 1

Cook the Chicken: This recipe is all about flexibility! Use leftover cooked chicken, grill, bake, or poach your chicken breasts until cooked through (internal temperature of 165°F). Let cool slightly, then shred into bite-sized pieces.

Step 2

Prep the Veggies: While the chicken cools, unleash your inner chef! Chop the bell peppers, red onion, and cilantro. If you’re adding black beans, rinse and drain them.

Step 3

Assemble the Bowl: In a large bowl, create a flavor explosion by mixing together the shredded chicken, thawed corn, chopped bell peppers, red onion, cilantro, and black beans (if using).

Step 4

Whip Up the Dressing: In a separate bowl, whisk together the lime juice, olive oil, chopped cilantro, minced garlic, cumin, chili powder, salt, and pepper.

Step 5

Pour and Toss: Drizzle the vibrant cilantro-lime dressing over the chicken and vegetable mixture. Toss gently to coat everything evenly.

Step 6

Avocado Perfection: Gently fold in the cubed avocado to avoid mashing it and maintain those delicious chunks.

Step 6

Serve and Savor: Enjoy your Mexican Chicken Salad immediately for the freshest flavors. Serve it on a bed of lettuce (optional) with your favorite toppings like chopped tomatoes, crumbled Cotija cheese, tortilla chips, and lime wedges.

Tips:

• Spice it Up: Want a kick? Add a pinch of cayenne pepper or a chopped jalapeño to the dressing.
• Leftover Fiesta: This salad keeps well in the refrigerator for up to 3 days. Store the dressing separately to prevent the avocado from browning.
• Dietary Twists: For a vegetarian option, omit the chicken and add an extra can of black beans. For a gluten-free option, ensure all ingredients are gluten-free and avoid serving with tortilla chips.

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