Mexican Chicken and Bean Salad Bowl
A refreshing and satisfying salad bowl packed with lean chicken, protein-rich beans and corn, creamy avocado, and crisp seasonal vegetables, finished with a zesty lime and cilantro dressing.
Ingredients
- Chicken Breast150 g
- Tomato70 g
- Cucumber70 g
- Onion20 g
- Pepper70 g
- Olive Oil8 ml
- Salt1 g
- Black Beans90 g
- Corn90 g
- Avocado35 g
- Lettuce70 g
- Lime1
- Cilantro10 g
- Cumin2 g
Instructions
- 1Step 1
If chicken breast (150 g) is raw, dice it into bite-sized pieces. (Prep time: 3 minutes)
- 2Step 2
Heat a little oil (from the 8 ml total) in a pan over medium-high heat. Add the chicken pieces and cook for 8-10 minutes, stirring occasionally, until cooked through and lightly browned. Let cool slightly. (Cook time: 10 minutes)
- 3Step 3
While chicken cooks, prepare the vegetables. Wash and chop the lettuce (70 g), tomato (70 g), cucumber (70 g), and bell pepper (70 g). Dice the onion (20 g). Dice the avocado (35 g). Chop the cilantro (10 g). (Prep time: 10 minutes)
- 4Step 4
In a large bowl, combine the chopped lettuce, tomato, cucumber, bell pepper, and onion. Add the cooked chicken, black beans (90 g), and corn (90 g). (Prep time: 2 minutes)
- 5Step 5
In a small bowl, whisk together the remaining olive oil (use the rest of the 8 ml total), lime juice (from 1 lime), cumin (2 g), and salt (1 g). (Prep time: 1 minute)
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