Description
A fresh and filling salad packed with flavors, perfect for quick meals and easy to customize with various ingredients.
Ingredients
Scale
- 2 to 3 cups cooked chicken, chopped or shredded
- 6 to 8 cups romaine or a crunchy lettuce mix
- 1 can black beans, rinsed and drained
- 1 cup corn (canned, frozen thawed, or grilled)
- 1 to 2 cups cherry tomatoes or diced tomatoes
- Red onion, thinly sliced
- 1 diced bell pepper (red or orange)
- 1 to 2 avocados, diced
- 1 handful cilantro, chopped (optional)
- Cheese (shredded cheddar, pepper jack, or crumbled cotija) (optional)
- Tortilla strips or crushed tortilla chips (optional)
- 2 to 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon plain Greek yogurt or mayo
- 1 teaspoon honey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small garlic clove, grated or minced
- 1/2 teaspoon salt
- Black pepper to taste
Instructions
- Prep your chicken. If using rotisserie chicken, pull it off the bone and chop into bite-sized pieces. If cooking fresh chicken, season and cook until done, then let cool.
- Make the dressing by mixing olive oil, lime juice, yogurt or mayo, honey, chili powder, cumin, garlic, salt, and pepper in a small bowl.
- Chop the veggies: romaine, tomatoes, onion, bell pepper, cilantro.
- Build the salad in a big bowl, starting with lettuce, then adding chicken, beans, corn, tomatoes, onion, and bell pepper.
- Dress the salad with half the dressing, toss, and add more as needed to avoid overdressing.
- Finish with avocado, cheese, and tortilla strips right before serving.
Notes
Dry your lettuce before storing, rinse beans, and keep avocado and tortilla toppings separate until serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg