Description
A simple, fresh salad featuring chopped chicken with Tex Mex flavors.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup lime juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper to make the dressing.
- In a large bowl, combine the shredded chicken, chopped romaine lettuce, cherry tomatoes, black beans, corn, red onion, and cilantro.
- Pour the dressing over the salad ingredients.
- Toss gently until everything is evenly coated.
- Sprinkle the shredded cheese over the top before serving.
Notes
- You can substitute grilled chicken for cooked, shredded chicken.
- For a spicier flavor, add a diced jalapeño to the salad mix.
- This salad keeps well for up to two days if stored without the dressing.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Tossing
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 7
- Protein: 38
- Cholesterol: 95
Keywords: Tex Mex, Chopped Salad, Chicken Salad, Mexican Salad, Easy Salad, Low Fat Salad