2 cups of shredded, cooked chicken breast
1 cup washed and drained black beans
1 cup fresh, frozen, or canned corn kernels
1 chopped red bell pepper
1/2 red onion, chopped finely
1 cup halved cherry tomatoes
1 diced avocado
1/4 cup finely minced fresh cilantro
1 cup of pepper jack cheese (or another spicy cheese) shredded
1 thinly sliced jalapeno pepper (modify to taste)
Wedges sliced from 1 lime
Olive oil, 1/4 cup
Lime juice, 2 tablespoons
1 teaspoon of agave nectar or honey
1 teaspoon of cumin, ground
1 tablespoon of chilli powder
Cayenne pepper, 1/2 teaspoon (modify to taste)
Pepper and salt as desired
Shredded chicken, black beans, corn, diced red bell pepper, diced red onion, cherry tomatoes, diced avocado, chopped cilantro, shredded pepper jack cheese, and sliced jalapenos should all be put together in a big bowl.
To make the dressing, combine the olive oil, lime juice, honey or agave nectar, ground cumin, chilli powder, cayenne pepper, salt, and pepper in a small bowl and whisk until combined.
Mix the dressing with the salad in the big bowl.
Mix the salad gently to coat all the ingredients with the dressing.
If necessary, add cayenne pepper or thinly sliced jalapenos after tasting the salad to modify the heat level.
Place the salad on a serving tray once thoroughly combined and seasoned to your preference.
Just before serving, squeeze some fresh lime wedges over the salad for an added citrus flavour boost.
Serve the fiery Mexican chicken salad with warm tortillas or on its own for a flavorful and filling supper.
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