Description
A zesty and flavorful salad featuring shredded chicken, fresh vegetables, and a tangy dressing, perfect for a light meal.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup chopped romaine lettuce
- 1 cup halved cherry tomatoes
- 1 cup thawed corn (canned or frozen)
- 1 cup rinsed and drained black beans
- 1 diced avocado
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and freshly cracked black pepper to taste
Instructions
- Begin by placing the shredded chicken, romaine lettuce, cherry tomatoes, corn, black beans, avocado, red onion, and cilantro into a large mixing bowl. Gently fold the ingredients together to ensure an even distribution.
- In a separate small bowl, combine the lime juice, olive oil, smoked paprika, ground cumin, salt, and black pepper. Whisk until the mixture is smooth and well blended.
- Drizzle the dressing over the salad mixture and carefully toss everything together until all ingredients are thoroughly coated.
- Top the salad with the shredded cheddar cheese, allowing it to melt slightly from the warmth of the chicken if desired.
- Serve the salad right away for the freshest taste, or let it sit in the fridge for about 30 minutes to enhance the flavors before enjoying.
Notes
- For an extra crunch, consider adding some crispy tortilla strips or crushed tortilla chips just before serving.
- Feel free to swap the chicken for grilled shrimp or marinated tofu for a delightful twist on protein.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg