Description
A vibrant and nourishing salad with tender chicken, fresh greens, and a zesty dressing that blends flavors beautifully.
Ingredients
Scale
- 5 ounces spring greens (chopped)
- 4 cups cooked chicken (chopped into cubes)
- 1 14-ounce can black beans, drained and rinsed
- 1 14-ounce can whole corn kernels, drained
- 1 cup cherry tomatoes (halved)
- 1 large ripe avocado (diced)
- ⅔ cup red onion (thinly sliced)
- ¾ cup shredded cheddar cheese
- ⅔ cup fresh cilantro (chopped)
- ½ cup plain Greek yogurt
- 3 tablespoons avocado oil or olive oil
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon pure maple syrup
- 2 to 5 chipotle chilis in adobo sauce
- 1 large clove garlic (minced)
- ½ teaspoon sea salt (to taste)
- ¼ teaspoon black pepper (to taste)
Instructions
- Prepare the Dressing: In a medium bowl, combine Greek yogurt, avocado oil or olive oil, vinegar, lime juice, maple syrup, minced garlic, and chipotle chilis. Whisk together until smooth. Adjust seasoning with sea salt and black pepper to taste.
- Make the Salad: In a large bowl, combine the chopped spring greens, cooked chicken, black beans, corn, cherry tomatoes, diced avocado, red onion, shredded cheddar cheese, and chopped cilantro. Drizzle the dressing over the salad and toss gently until well mixed.
- Serve immediately for the best texture and flavor.
Notes
For enhanced flavor, refrigerate dressing separately until serving. Consider adding ingredients like cucumber or bell peppers for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: salad, healthy, chicken salad, quick meal, nutritious