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Tex-Mex Chopped Chicken Salad

Experience the vibrant flavors of Tex-Mex with this easy Chopped Chicken Salad! Loaded with protein-packed chicken, black beans, corn, and fresh veggies, it's a colorful and nutritious meal that's perfect for lunch or dinner. Tossed in a zesty lime dressing and topped with avocado and cheese, this salad is as delicious as it is healthy. Enjoy it fresh, or let the flavors blend in the fridge for a bit. Don't forget the crunchy tortilla strips for that perfect finishing touch!
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Ingredients
  

2 cups cooked chicken breast, chopped

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 red onion, finely chopped

1 cup shredded cheese (cheddar or a Mexican blend)

1/2 cup fresh cilantro, chopped

1 lime, juiced

3 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

Salt and pepper to taste

Tortilla strips for garnish (optional)

Instructions
 

In a large bowl, combine the chopped chicken, black beans, corn, red bell pepper, cherry tomatoes, avocado, red onion, and shredded cheese.

    In a separate small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper to create the dressing.

      Pour the dressing over the salad mixture and toss gently to combine all ingredients thoroughly.

        Add fresh cilantro to the salad and toss again to incorporate it evenly.

          If desired, top with tortilla strips for extra crunch.

            Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

              Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4