Southwest Chicken Salad
A vibrant and healthy dish combining grilled chicken, black beans, corn, and fresh veggies, perfect for lunch or dinner.
Ingredients
Main ingredients
- 2 cups Grilled chicken Can use leftover grilled chicken to save time.
- 1 can Black beans Use canned beans, drained and rinsed.
- 1 cup Sweet corn Fresh or canned corn can be used.
- 4 cups Romaine lettuce Chopped.
- 1 medium Avocado Diced.
- 1 cup Cherry tomatoes Halved.
- 1/2 cup Chipotle-lime dressing Store-bought or homemade.
Instructions
Preparation
- Grill the chicken until fully cooked and slice it.
- In a large bowl, combine the grilled chicken, black beans, corn, chopped romaine, diced avocado, and halved cherry tomatoes.
- Drizzle with chipotle-lime dressing and toss to combine.
Serving
- Serve immediately or store in the fridge for meal prep.
- It's great on its own, or you can add tortilla chips for some crunch. A slice of lime on the side can enhance the flavor even more.
Notes
You can store the leftover salad in an airtight container in the fridge for about 3 days. If the salad is dressed, it's best eaten within a day or two for optimal taste. Feel free to add other ingredients, like bell peppers or onions, for extra flavor. Make extra dressing and store it separately to keep the salad fresh longer. For a vegetarian version, leave out the chicken and add extra beans or quinoa. Try different dressings for new twists.