Mexican Chicken Salad Recipe
2 cups shredded prepared chicken (rotisserie chicken optional)
1 cup washed and drained black beans
1 cup fresh, frozen, or canned corn kernels
1 diced red bell pepper
1/2 finely chopped red onion
1 avocado, chopped
1 cup halved cherry tomatoes
1/4 cup finely minced fresh cilantro
1 cup of cheddar cheese, shredded (optional)
Olive oil, 1/4 cup
Lime juice, 2 tablespoons
2 minced garlic cloves
1 teaspoon of cumin, ground
1 tablespoon of chilli powder
Pepper and salt as desired
The cooked and shredded chicken, black beans, corn, diced red bell pepper, sliced red onion, cherry tomatoes, diced avocado, and chopped cilantro should all be combined in a big bowl.
Add cheddar cheese to the bowl as well if you’re using it.
To make the dressing, combine the olive oil, lime juice, garlic, cumin, chilli powder, salt, and pepper in a small bowl.
Over the salad components in the big bowl, drizzle the dressing.
Carefully mix the salad to coat it with dressing. Ensure that everything is thoroughly blended.
If necessary, add extra salt, pepper, or lime juice after tasting the salad.
You can immediately serve the salad once it has been well combined and adequately seasoned.
The Mexican chicken salad goes well with your favourite Mexican dishes as a main course or side dish. It is excellent for gatherings and picnics as well.
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