Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded chicken, corn, diced bell peppers, cherry tomatoes, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately, garnished with avocado slices.
Notes
- Adjust spiciness by adding hot sauce or jalapeños.
- Can be prepared ahead and refrigerated for up to 2 hours.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Mixing and tossing
- Cuisine: Southwestern
- Diet: Gluten-Free, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg
