Description
A vibrant and nutritious salad packed with shredded chicken, fresh vegetables, and a tangy dressing, perfect for busy weeknights or weekend brunches.
Ingredients
- 2 cups shredded rotisserie chicken (or 2 cans chicken, drained)
- ½ cup corn (canned, fresh, or thawed frozen)
- ½ cup black beans, rinsed and drained
- ⅓ cup red bell pepper, finely diced
- ¼ cup red or green onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 small avocado, diced
- Juice of 1 lime
- ½ cup mayo or Greek yogurt (or a mix of both)
- 1 tsp hot sauce or chipotle sauce
- ½ tsp cumin
- ¼ tsp smoked paprika
- Salt and pepper, to taste
Instructions
- Prep all ingredients: Drain the chicken, corn, and beans; dice vegetables and avocado into bite-sized pieces.
- Make the dressing: In a small bowl, combine mayo or yogurt, hot sauce, cumin, smoked paprika, salt, and pepper. Taste and adjust seasoning.
- Combine the salad: In a large mixing bowl, mix together chicken, corn, black beans, bell pepper, onion, cilantro, and lime juice.
- Add the dressing: Pour dressing over salad and stir gently until evenly coated.
- Incorporate avocado: Just before serving, fold in diced avocado.
- Serve it up: Enjoy chilled in bowls, wrapped in tortillas, or with crispy tortilla chips.
Notes
This salad is best served cold. Store leftovers in an airtight container in the refrigerator for up to 3 days. Use fresh ingredients for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American