Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup fresh cilantro, chopped
- 1/4 cup queso fresco, crumbled
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded chicken, bell peppers, cherry tomatoes, black beans, and corn.
- In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Top with crumbled queso fresco and chopped cilantro before serving.
Notes
- Use rotisserie chicken for extra convenience.
- Serve immediately or refrigerate for up to 2 hours.
- Adjust spice level with more chili powder or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Assemble, Toss, Serve
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg