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Southwest Shredded Chicken Salad

Southwest Shredded Chicken Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken (about 12 oz)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • 1 cup halved cherry tomatoes
  • 1 ripe avocado, diced
  • 1/4 cup finely chopped red onion
  • 1/4 cup roughly chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey or agave
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and black pepper
  • 1 small jalapeño, thinly sliced (optional)

Method
 

  1. Whisk lime juice, oil, honey, cumin, chili powder, salt, and pepper in a small bowl.
  2. In a large bowl, combine chicken, black beans, and corn. Pour half the dressing over and toss well.
  3. Add cherry tomatoes, avocado, red onion, most of the cilantro, and optional jalapeño. Drizzle remaining dressing and fold gently.
  4. Toss once more lightly, divide among bowls, and top with reserved cilantro. Serve right away.

Notes

Use leftover or rotisserie chicken for the fastest route. If your corn is frozen, thaw and pat it dry before adding, or char it in a dry skillet for a couple of minutes.