Description
A fresh and vibrant Tex-Mex chopped chicken salad packed with protein, fiber, and colorful vegetables. This quick and easy no-cook recipe combines diced chicken, black beans, corn, avocado, and tangy lime-cumin dressing for a flavorful meal perfect for lunch or dinner.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken, chopped
- 1 cup black beans, rinsed and drained
- 1 cup corn, canned or frozen
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 red onion, diced
- 1 cup shredded lettuce
- 1/4 cup cilantro, chopped
Dressing Ingredients
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, place the chopped cooked chicken, rinsed and drained black beans, corn, halved cherry tomatoes, diced avocado, diced red onion, and shredded lettuce. Mix gently to combine without mashing the avocado.
- Prepare the Dressing: In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well emulsified and flavorful.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture and toss carefully to evenly coat all the ingredients with the dressing.
- Garnish and Serve: Sprinkle the chopped cilantro over the top as a fresh garnish and serve the salad immediately for best texture and flavor.
Notes
- For best results, use freshly cooked chicken or leftover roasted chicken.
- Rinsing canned black beans helps reduce sodium and improve flavor.
- This salad is best served fresh to keep the avocado from browning and maintain crispness of the lettuce.
- Can be made a few hours ahead if stored covered in the refrigerator; toss again before serving.
- Add a pinch of chili powder or a dash of hot sauce for a spicy variation.
