Créé avec l’IA
Southwest Avocado Chicken Salad
25 min 304 kcal par portion Moyen
Ingrédients
4 Portions
- cooked chicken breast (skinless)400 g
- avocado2 medium (about 150g each)
- black beans (canned, drained)100 g
- corn kernels (canned, drained)100 g
- red bell pepper60 g
- romaine lettuce60 g
- Greek yogurt2 tbsp (about 30g)
- lime juice1 tbsp (about 15ml)
- chili powder1 tsp (about 2.5g)
- cumin0,5 tsp (about 1g)
- salt1 tsp (about 6g)
Instructions
- 1
Dice the cooked chicken breast into bite-sized pieces and set aside.
- 2
Cut the avocados in half, remove the pits, and dice the flesh.
- 3
Rinse and drain the black beans and corn kernels if needed.
- 4
Dice the red bell pepper and chop the romaine lettuce into bite-sized pieces.
- 5
In a large mixing bowl, combine the chicken, avocado, black beans, corn, red bell pepper, and romaine lettuce.
- 6
In a small bowl, whisk together the Greek yogurt, lime juice, chili powder, cumin, and salt to make the dressing.
- 7
Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is evenly coated.
- 8
Serve immediately and enjoy your Southwest Avocado Chicken Salad!
