Description
Bright and creamy Southwest Shredded Chicken Salad packed with Tex-Mex flavors, featuring shredded chicken, black beans, corn, and a tangy avocado-lime dressing.
Ingredients
- Shredded chicken (cooked)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- Bell peppers, diced
- 1 avocado
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Optional toppings: cilantro, tortilla chips, jalapeños
Instructions
- Cook the chicken until tender using a crockpot or Instant Pot, then shred it.
- Combine the shredded chicken, black beans, corn, and bell peppers in a large bowl.
- Blend the avocado, lime juice, olive oil, salt, and pepper until smooth.
- Pour the dressing over the salad mixture and toss gently to coat everything.
- Serve topped with optional cilantro, tortilla chips, or jalapeños, or refrigerate for meal prep.
Notes
For best texture, add crunchy toppings right before serving. The salad is great for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican