Ingredients
Scale
- 2 grilled chicken breasts, sliced
- 4 cups mixed greens (lettuce, spinach, etc.)
- 1 cup black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 avocado, diced
- 1/2 red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/2 cup southwestern dressing (store-bought or homemade)
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mixed greens, black beans, cherry tomatoes, corn, avocado, red onion, and cilantro.
- Top the salad with the grilled chicken slices.
- Drizzle with southwestern dressing and toss gently to combine.
- Season with salt and pepper to taste.
- Serve immediately as a refreshing lunch or light dinner.
Notes
For added crunch, toss in some tortilla strips or nuts. Use rotisserie chicken to save time. Feel free to swap out ingredients based on what is in your fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg