Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1/2 cup corn kernels
- 1/2 cup black beans, rinsed
- 1 red bell pepper, sliced
- 4 cups mixed greens
- 1/4 cup crumbled queso fresco (optional)
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked shredded chicken, cherry tomatoes, cilantro, corn, black beans, and red bell pepper.
- In a small bowl, whisk together lime juice, olive oil, chili powder, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to combine evenly.
- Serve the salad over mixed greens, topped with queso fresco if desired.
Notes
- You can substitute grilled shrimp or tofu for chicken.
- Use fresh, organic vegetables for best flavor.
- This salad tastes great immediately or chilled for an hour.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No cook, assembly
- Cuisine: Southwestern
- Diet: Gluten-Free, High-Protein, Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg