Mexican Chicken Salad

Directions

1. Prepare the Chicken: If not already cooked, start by cooking your chicken breast. You can boil, grill, or bake it according to your preference. Once cooked, shred the chicken into bite-sized pieces.
2. Mix the Vegetables: In a large bowl, combine the black beans, corn, red bell pepper, avocado, red onion, and cilantro.
3. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, ground cumin, smoked paprika, salt, and pepper.
4. Combine Ingredients: Add the shredded chicken to the vegetable mixture. Pour the dressing over the salad and toss everything together until well combined.
5. Serve: Transfer the salad to a serving dish and sprinkle with cotija cheese if desired. Serve immediately.

Kitchen Equipment Needed

• Cutting board
• Knife
• Large mixing bowl
• Small bowl
• Whisk
• Measuring cups and spoons
• Serving dish

Tips and Variations

• Shortcuts: Use rotisserie chicken to save time on cooking and shredding the chicken breast.
• Swaps: Feel free to swap out the black beans for pinto beans, or use grilled corn instead of canned corn for a smoky flavor.
• Add-ins: For extra crunch, add some crushed tortilla chips on top just before serving. You can also include jalapeños if you like a bit of heat.
• Vegetarian Option: Omit the chicken and add more beans or use tofu as a protein alternative.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The avocado may brown slightly, but the salad will still taste delicious. If you plan on making this salad ahead of time, consider adding the avocado just before serving to keep it fresh.

Food and Drink Pairings

This Mexican Chicken Salad pairs wonderfully with a side of tortilla chips and salsa or a bowl of guacamole. For a refreshing drink, try serving it with a cold glass of iced tea, a citrusy margarita, or a chilled Mexican beer.