Description
A vibrant and refreshing salad packed with grilled chicken, colorful vegetables, and creamy avocado, making it perfect for a quick lunch or dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup red onion, diced
- 3/4 cup ranch dressing (homemade or store-bought)
- 1/4 cup fresh cilantro, chopped (optional)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Start by gathering all your ingredients. Chop your vegetables, shred your chicken, and measure out the beans and corn.
- In a large mixing bowl, combine your cooked chicken, black beans, corn, diced bell peppers, cherry tomatoes, and red onion. Gently fold them together.
- Once the vegetables and chicken are well mixed, add the diced avocado.
- Drizzle the ranch dressing over the salad mixture. Squeeze the lime juice all over and season with salt and pepper.
- Fold everything together gently again to coat in the dressing.
- For added flavor, toss in chopped cilantro if you’re using it.
- Serve your salad immediately, or refrigerate for up to an hour to allow the flavors to meld nicely.
Notes
Avoid over-mixing the salad to keep the veggies intact. Best enjoyed fresh to prevent the avocado from browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg