Mexican Chicken Chopped Salad
A vibrant salad featuring juicy chicken, fresh vegetables, and a tangy lime dressing, perfect for a quick and healthy meal.
Ingredients
For the salad
- 2 cups cooked, chopped chicken breast
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or canned)
- 1 cup diced bell peppers (any color)
- 1 each avocado, diced
- ½ cup red onion, diced
- ½ cup cilantro, chopped
For the dressing
- 1 each lime, juiced
- ¼ cup olive oil
- to taste salt and pepper
Instructions
Preparation
- Cook your chicken breast using your preferred method (grill or pan-sear) with olive oil and seasonings.
- Chop the vegetables: romaine lettuce, cherry tomatoes, bell peppers, avocado, red onion, and cilantro into bite-sized pieces.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper for the dressing.
Assembly
- In a large bowl, combine cooked chicken, chopped vegetables, and corn.
- Drizzle the dressing over the salad and gently toss everything together.
- Serve immediately and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Dress the salad just before serving for optimal freshness. This dish is not suitable for freezing.