Description
A vibrant and flavorful salad packed with fresh ingredients, ideal for light summer meals.
Ingredients
Scale
- 2 cups chopped cooked chicken
- 2 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- 1 can black beans, drained and rinsed
- 1/2 cup diced red onion
- 1 avocado, diced
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prep Your Veggies: Begin by washing your romaine lettuce and cherry tomatoes. Dry them thoroughly and chop the romaine into bite-size pieces. Place them in a large mixing bowl.
- Open the Can: If you’re using canned black beans and corn, now’s the time to drain them and give them a quick rinse under cold water.
- Chop, Chop, and Chop: Dice your red onion and avocado, ensuring the avocado is ripe.
- Mix It Up: Add the chopped chicken, black beans, corn, diced red onion, and avocado to the bowl.
- Cheese Please: Sprinkle in the shredded cheese and fresh cilantro.
- Dress the Salad: In a small bowl, whisk together lime juice, olive oil, and salt and pepper. Drizzle this over your salad and toss gently.
- Taste and Adjust: Before serving, taste and adjust seasoning if needed.
- Plate It Up: Serve in a large bowl or plate individually.
Notes
Store leftovers in an airtight container in the fridge. Best consumed within 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 27g
- Cholesterol: 60mg
Keywords: salad, Tex-Mex, chicken, healthy, summer, quick