Southwest Chicken Salad
Chicken salad has quickly become my favorite “mom lunch”. Here’s how I made this southwest inspired version
Ingredients:
2 lbs chicken breast, cooked and shredded
1 can organic corn (obviously conventional corn works as well but corn is one of the foods I always recommend springing for organic if you can), drained and rinsed
1 can of black beans, drained and rinsed
1/3 cup avocado oil mayonnaise
Juice of 1 lime
1-2 tbsp apple cider vinegar
1-2 tbsp water (if needed to thin up the dressing)
Season with: cumin, paprika, cayenne (optional), salt, pepper, and garlic powder
Fresh cilantro, chopped (optional, I didn’t have it this week but it’s what the dish was missing for sure)
Method:
Make your dressing by combining your avocado oil mayonnaise, lime juice, apple cider vinegar, and seasonings minus the cilantro. Set aside
Add your chicken and your corn, cilantro if desired, and black beans to a large bowl. Pour your dressing over the mixture and mix until combined.
Store in the refrigerator in an airtight container up to 4 days
I love to make mine with some diced cucumber and a dollop of my homemade ranch dressing!
Let me know if you guys try this one and what you think! :)