Description
A vibrant, nourishing salad with shredded chicken, black beans, roasted corn, peppers, and avocado. Zesty lime and smoky spices create bold flavor while Greek yogurt dressing keeps it light and creamy.
Ingredients
1 1/2 lbs boneless, skinless chicken breasts, cooked and shredded
1 cup canned black beans, rinsed and drained
1 cup raw corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
1 jalapeño pepper, seeded and finely chopped
1 ripe avocado, diced
1/2 cup plain Greek yogurt or sour cream
1 lime, juiced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 cup chopped cilantro
1/4 cup finely chopped red onion
Salt to taste
Instructions
Cook chicken breasts in grill, oven, or skillet until fully cooked
Shred cooked chicken using two forks
In large bowl, combine chicken, black beans, corn, bell pepper, jalapeño, and avocado
In small bowl, whisk Greek yogurt with lime juice, olive oil, cumin, paprika, chili powder, and salt
Pour dressing over salad and gently toss to coat
Stir in cilantro and red onion just before serving
Notes
Store leftovers in airtight container for up to 3 days
For extra protein, add 1/2 cup canned chickpeas
Use avocado oil instead of olive oil for a milder flavor
Add grilled zucchini or corn on the cob for heartier texture
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg