Mexican Chicken Salad
This Mexican Chicken Salad is fresh, healthy, and easy! Packed with protein, fiber, and bold flavors, it's perfect for a quick meal or meal prep.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup corn
- 1 can black beans (15 oz)
- ¼ cup red onion (diced)
- 2 bell peppers orange, yellow or red add cover
- 1 tsp chili pepper
- 1 tbsp avocado oil
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp cumin
- ¼ tsp salt
- 1 Juice of a lime
Instructions
- Cook the Chicken: In a small bowl, mix the chili powder, cumin, garlic powder, salt, and black pepper. Rub the spice mixture onto the chicken breasts. Heat avocado oil in a skillet over medium heat and cook the chicken for about 6-7 minutes per side until fully cooked. Let the chicken rest for a few minutes, then dice it.
- Prepare the Salad: In a large bowl, combine the corn, red onion, bell peppers, and black beans.
- Mix & Dress: Add the diced chicken to the bowl. Squeeze lime juice over the salad and toss everything together. If desired, mix in fresh chopped cilantro for extra flavor.
- Serve: Enjoy as-is, or serve in lettuce wraps, over greens, or in a tortilla for a heartier meal!