Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 bell pepper, sliced
- 1 cup corn kernels
- 1 cup black beans, rinsed
- 1/4 cup chopped cilantro
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded chicken, sliced peppers, corn, black beans, and cilantro.
- In a small bowl, whisk lime juice, olive oil, chili powder, cumin, salt, and pepper to make the dressing.
- Pour dressing over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes for enhanced flavor.
Notes
- Feel free to add avocado or shredded cheese for extra flavor.
- This salad can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Grilling, mixing
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
