Ingredients
Scale
- 2 cups cooked and shredded chicken breast
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 avocado, sliced
- 4 cups mixed lettuce leaves
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- For dressing: 1/4 cup sour cream, 2 tbsp lime juice, 1 tsp cumin, salt and pepper to taste
Instructions
- Mix the shredded chicken, cherry tomatoes, black beans, corn, and cilantro in a bowl.
- In a small bowl, whisk together sour cream, lime juice, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently.
- Serve on a bed of lettuce, topped with avocado slices and shredded cheese.
Notes
- Can be prepared ahead and refrigerated for up to 2 hours.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Assemble, Toss, Serve
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg