Bold, zesty, and packed with fresh ingredients, this recipe brings together chicken, crunchy veggies, and a creamy dressing for a satisfying meal that's full of flavor.
Ingredients:
- 2 cups rotisserie chicken
- 2 roma tomatoes
- 1 red onion
- 1 cup black beans (drained and rinsed)
- 1 cup corn (drained and rinsed)
- 1/3 cup fresh cilantro
- 1 avocado
For the dressing:
- 1/2 cup mayo
- 3 tbsp lime juice
- 1 tsp pink sea salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
Directions:
In a small mixing bowl combine all of the ingredients for the dressing. Whisk together until smooth and creamy texture is reached. Pour in a small mason jar and keep refrigerated while you prep the salad.
Shred rotisserie chicken and measure out 2 cups. Dice tomatoes, onion and avocado. Thinly chop cilantro. Drain and rinse corn and black beans.
In a large mixing bowl, place all ingredients layering them next to each other. Remove dressing from fridge and drizzle over salad. Toss everything together making sure the salad is well mixed and evenly coated with the dressing.
Serve and enjoy! Keep any leftover salad refrigerated for up to 2-3 days. If making for meal prep, don't add avocado in. Add avocado as you serve it. Keep salad refrigerated without avocado for up to 3-4 days.
