Description
A vibrant salad featuring shredded chicken, black beans, corn, and a zesty avocado dressing, perfect for a quick meal.
Ingredients
- 2 cups Shredded chicken
- 1 can Black beans, drained and rinsed
- 1 cup Corn, drained
- 1 cup Bell peppers, diced
- 1 Avocado
- Juice of 2 limes
- 2 tablespoons Olive oil
- Salt to taste
- Pepper to taste
- Optional toppings: cilantro, tortilla chips, or jalapeños
Instructions
- Cook the chicken in a crockpot or Instant Pot until tender. Shred the chicken once cooked.
- In a large bowl, combine the shredded chicken, black beans, corn, and diced bell peppers.
- For the dressing, blend avocado, lime juice, olive oil, salt, and pepper until smooth.
- Pour the dressing over the salad mixture and toss to combine.
- Serve immediately or refrigerate for meal prep.
Notes
For added flavor, season the chicken before cooking. Use fresh ingredients for the best taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Slow Cooking
- Cuisine: Mexican