Southwest Avocado Chicken Salad
Ingredients
- 2 baked chicken breasts, thinly sliced or cubed (or 3 cups rotisserie chicken)
- 2 avocados, cubed
- 1 lime, juiced
- 1 cup chopped cilantro
- 3 ears fresh corn, boiled and cut off the cob, or 1 can of corn (drained)
- 1 cup cherry tomatoes, halved
- 1 15 oz. Bush’s Black Beans, rinse and drained
- ½ medium red onion, diced
- Salt and pepper for seasoning
Dressing:
- 1 Tbsp. white wine vinegar
- 2 Tbsp. lime juice
- ½ Tbsp. honey
- 2 Tbsp. avocado oil
- 1 tsp. salt
- 1 tsp. pepper
- 2 limes, for garnish
Instructions
- Preheat oven to 375 degrees. On a greased baking sheet, lay down chicken breasts. Salt and pepper each side before putting them in the oven. Cook for 12-15 minutes, or until fully cooked and slightly tender. Remove when time is up and allow to cool.
- Boil water with salt in a large pot. When water is boiling, add the corn. Allow to come to a boil before starting timer. Boil for 5-7 minutes, or until corn is tender. Remove, set aside, and allow to cool.
- Combine vinegar, lime juice, honey, avocado oil, salt, and pepper. Set aside.
- Peel and cube avocado, rinse and drain beans, dice the red onion, and halve the cherry tomatoes. Add these ingredients to a large bowl.
- Carefully remove corn from the cob using a sharp knife. Next, slice chicken—I cut it into smaller slices, but large, cubed pieces work as well. Add to the bowl of ingredients.
- Pour over dressing and add cilantro. Stir ingredients until fully combined.
- Enjoy over a bed of greens or your favorite grain!