Description
A vibrant, smoky salad with roasted chicken, black beans, and zesty lime-cilantro dressing. Packed with 20g protein per serving, this Southwest-inspired dish balances ancient grains and modern nutrition for satisfying meals.
Ingredients
1 (12 oz) oven-roasted chicken breast or rotisserie chicken
1 cup cooked black beans
1 cup frozen corn, thawed
1 red bell pepper, diced
1 avocado, diced
1 cup crushed tortilla chips
1/4 cup fresh cilantro, chopped
3 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon olive oil
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C) if using chicken breast
Season chicken breast with cumin, paprika, and salt
Roast chicken breast for 20-25 minutes or until fully cooked
In a large bowl, combine black beans, corn, bell pepper, and thawed chicken
Whisk lime juice, cumin, paprika, olive oil, and cilantro to make dressing
Toss salad with dressing
Top with diced avocado and crushed tortilla chips just before serving
Notes
Use pre-chopped vegetables and pre-made dressing for faster prep
Replace chicken breast with canned black beans for a vegetarian option
Store leftovers in airtight containers (without avocado) for 2 days
For best flavor, use freshly squeezed lime juice
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg