Description
A vibrant salad bursting with tender chicken, smoky chipotle, and zesty lime, perfect for any sunny afternoon.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 1 cup corn, cooked
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons chipotle in adobo sauce
- Salt and pepper to taste
Instructions
- Prep Your Chicken: If you’re using leftover cooked chicken or rotisserie chicken, just shred it into bite-size pieces. If using raw chicken, season it and cook it until done, about 20-25 minutes at 400°F. Let cool and shred.
- Rinse and Drain Beans: Open the black beans, rinse them in cold water, and shake off excess liquid.
- Cook the Corn: If using fresh corn, sauté the kernels for 4-5 minutes. If frozen or canned, heat in the microwave until warm.
- Chop Your Veggies: Dice the red bell pepper and avocado, and chop the cilantro.
- Mix the Dressing: Combine lime juice and chipotle in a small bowl and whisk until smooth.
- Combine: In a large bowl, mix the chicken, beans, corn, bell pepper, and cilantro. Toss with dressing.
- Taste and Adjust: Check seasoning and add more lime juice, salt, or pepper as needed.
- Serve Up: Plate the salad and enjoy!
Notes
For a lighter option, serve on a bed of mixed greens. Great for meal prep too!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken salad, chipotle salad, lime salad, summer salad, healthy salad