Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup canned corn, drained
- 1 cup canned black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1/2 cup chopped cilantro
- 1/2 cup chopped avocado
- 1/4 cup chopped jalapeño (optional)
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large skillet, heat some oil over medium heat.
- Season the chicken breasts with salt and pepper and add them to the skillet. Cook until golden brown on both sides and cooked through.
- Let the chicken cool slightly, then shred it into bite-sized pieces.
- In a large bowl, combine the chicken, onion, bell peppers, corn, black beans, cheese, cilantro, avocado, and jalapeño (if using).
- Mix well to combine. Serve immediately or chill for later.
Nutritional Information:
- Calories: 450 per serving
- Carbohydrates: 30 grams
- Protein: 35 grams
- Fat: 20 grams
Dish Characteristics:
- Fresh and flavorful
- Spicy and smoky
- Hearty and filling
- Perfect for a light lunch or dinner
User Comments:
- "This salad is so delicious and easy to make. I love the combination of flavors."
- "I highly recommend adding the jalapeño for an extra kick."
- "This salad is perfect for a hot summer day."
- "The leftovers were just as good the next day."
- "I will definitely be making this salad again and again."
Special Precautions and Tips:
- If you don't have canned corn or black beans, you can use fresh or frozen instead.
- To make the salad ahead of time, simply mix all the ingredients together and chill in the refrigerator for up to 2 days.
- If you don't like spicy food, you can omit the jalapeño or reduce the amount you use.
