Tex-Mex Salad with Spicy Chipotle Dressing

Use up your leftover chicken with this Tex-Mex Salad with Spicy Chipotle Dressing. The combination of healthy fats from avocado, complex carbohydrates from beans and corn, and protein from chicken and beans makes for one satisfying salad.

This recipes serves one, but can also be prepped ahead to make your lunches for the week. I used frozen corn for this recipe and canned black beans for added convenience. Paired with leftover chicken, this meal is ready in minutes! 

It’s also great for meatless beginners. It uses both chicken and black beans which can help reduce your portion of chicken while gaining the benefits of high fibre black beans, without completely swapping out the meat. 

Tex-Mex Salad with Spicy Chipotle Dressing

Tex-Mex Salad with Spicy Chipotle Dressing

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• Author: Real Good Eats
• Total Time: 10 minutes
• Yield: 1 Serving

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Description

This quick and easy salad is a great way to use leftover chicken. The combination of healthy fats from avocado, complex carbohydrates from beans and corn, and protein from chicken and beans makes for one satisfying salad.

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Ingredients

2c Romaine lettuce, washed and torn into bite sized pieces

1/4c corn kernels

1/4c canned black beans, rinsed

½ small tomato, chopped

½ grilled chicken breast, sliced

½ avocado, peeled and sliced

Dressing:

2Tbsp greek yogurt

1 Tbsp Chipotle sauce (or your preferred hot sauce)

1 Tbsp lime juice

½ tsp garlic powder

½ tsp cumin

½ tsp onion powder

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Instructions

1. In a salad bowl, mix lettuce, corn, beans, tomato, chicken, and avocado

2. Whisk dressing ingredients in a small bowl. Drizzle over salad contents and mix. Serve immediately

• Prep Time: 10

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