Description
A bright, flavorful salad featuring roasted chicken, creamy avocado, and a zesty lime-cilantro dressing, perfect for cozy fall nights.
Ingredients
- 3 cups cooked chicken, shredded or chopped
- 2 ripe avocados, diced
- 1 cup cooked corn kernels
- 1 cup canned black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 4 cups mixed salad greens or chopped romaine
- 1 cup cooked quinoa or brown rice (optional)
- 3 tablespoons olive oil
- Juice of 2 limes
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 teaspoon honey or agave (optional)
Instructions
- Prepare the chicken: If you don’t have leftover chicken, roast or grill breasts seasoned with salt, pepper, and a pinch of cumin until just cooked through. Let cool and shred.
- Mix the base: In a large bowl, combine the corn, black beans, bell pepper, red onion, cherry tomatoes, and cilantro.
- Make the dressing: Whisk together olive oil, lime juice, garlic, cumin, chili powder, honey, salt, and pepper until emulsified.
- Toss the salad: Add the shredded chicken and mixed greens to the bowl, pour the dressing over, and toss gently to coat.
- Add avocado last: Fold in the diced avocado carefully so it stays chunky and creamy.
- Serve: Plate the salad over quinoa or rice for extra comfort, or serve with warm cornbread on the side.
Notes
Choose ripe avocados for the best flavor and texture. Keep portions dressed lightly to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern