Description
Experience the vibrant flavors of our Mexican Chicken Salad, where tender chicken meets fresh veggies in a tangy dressing that will elevate your meal. Perfect for summer gatherings or quick weeknight dinners, this dish is as visually appealing as it is delicious. With its zesty kick and colorful ingredients, it’s bound to be a hit at any occasion!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 red bell pepper, diced
- 1 ripe avocado, diced
- 1 can black beans (15 oz), drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 tbsp freshly squeezed lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Heat oil in a skillet over medium heat. Season chicken breasts with salt and pepper and cook for about 6-7 minutes per side until golden brown and juices run clear. Remove from heat and let cool.
- While the chicken cools, dice the bell pepper and avocado into bite-sized pieces.
- In a large bowl, combine diced chicken, black beans, corn, bell pepper, avocado, and cilantro. Toss gently to combine.
- In a small bowl, whisk together lime juice, minced garlic, cumin, chili powder, salt, and pepper.
- Drizzle the dressing over the salad mixture and toss gently until evenly coated.
- Transfer to serving bowls or chill in the fridge for about 30 minutes for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg