Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- 1/2 cup cotija cheese, crumbled
- 1/4 cup lime juice
- 1/4 cup mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
15 minutes (if chicken breasts are raw)
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Combine all ingredients in a large bowl.
- Stir until well combined.
- Serve chilled or at room temperature.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Protein: 25 grams
- Carbohydrates: 25 grams
- Fiber: 5 grams
Dish Characteristics:
- Colorful and vibrant
- Savory and sweet
- Creamy and crunchy
- Perfect for a summer cookout or potluck
User Comments:
- "This salad is so delicious and refreshing! The flavors are perfect together."
- "I love the combination of corn, chicken, and black beans. It's so hearty and satisfying."
- "This salad is a great way to use up leftover chicken. It's so easy to make and it's always a hit with my guests."
Special Precautions and Tips:
- If using raw chicken breasts, be sure to cook them to an internal temperature of 165°F (74°C) before shredding.
- Feel free to adjust the amount of spices to your taste.
- This salad can be made ahead of time and refrigerated for up to 3 days.