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Mexican Chicken Salad

Mexican Chicken Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 (15-oz) can black beans
  • 1 cup corn kernels
  • 1 pint cherry tomatoes
  • 1 ripe avocado
  • ½ cup finely chopped red onion
  • ¼ cup chopped fresh cilantro
  • 1 jalapeño, thinly sliced (optional)
  • 6 cups chopped romaine lettuce
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt

Method
 

  1. Whisk the mayonnaise, sour cream, lime juice, cumin, chili powder, and salt until smooth.
  2. Combine the chicken, black beans, corn, tomatoes, onion, cilantro, and jalapeño in a large bowl. Pour the dressing over and toss to coat.
  3. Divide the romaine among plates, pile the chicken mixture on top, scatter avocado over everything, and finish with an extra squeeze of lime.

Notes

The dressing can be made up to 2 days ahead. If assembling ahead, store the chicken mixture and dressing separately and add the avocado and lettuce right before serving.