Protein-rich southwestern blend of chicken, black beans, corn, and fresh veggies with a tangy, spiced dressing.
# What You'll Need:
→ Protein & Beans
01 - 2 cups cooked, shredded chicken breast (rotisserie or poached)
02 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
03 - 1 cup canned or frozen sweet corn, drained and thawed
04 - 1 cup cherry tomatoes, quartered
05 - 1 red bell pepper, diced
06 - ½ small red onion, finely diced
07 - 1 jalapeño pepper, seeded and minced (optional)
08 - 1 avocado, diced
09 - ¼ cup fresh cilantro, chopped
→ Dressing
10 - 3 tbsp extra virgin olive oil
11 - 2 tbsp freshly squeezed lime juice
12 - 1 tbsp red wine vinegar
13 - 1 tsp honey or agave syrup
14 - 1 tsp ground cumin
15 - ½ tsp smoked paprika
16 - ½ tsp chili powder
17 - ½ tsp salt
18 - ¼ tsp black pepper
# How to Make It:
01 - Whisk together olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, chili powder, salt, and black pepper in a small bowl.
02 - In a large bowl, mix shredded chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño if using, and cilantro.
03 - Pour the dressing over the combined ingredients and toss thoroughly to evenly coat.
04 - Gently fold in the diced avocado last to avoid mashing the fruit.
05 - Taste and adjust seasonings as needed, then refrigerate for 15 to 20 minutes to meld flavors before serving.
