This is such a super easy to make, no-lettuce salad packed with protein, fibre and fresh veggies.
You're gonna love it too because it's a high-protein, gluten-free salad that holds up LIKE A BOSS for your meal prep lunches.
A salad like this also keeps you feeling full and satisfied.
Nothing worse that eating a "healthy salad" (but doesn't have any protein or fibre or substance), and then you're hungry like 2 minutes later.
So enough chat - let's make it💃
Ingredients
- Shredded chicken breast - leftover chicken works or make this recipe for 3-Ingredient Slow Cooker Salsa Chicken and use it for the shredded chicken
- Canned sweet corn
- Canned black beans
- Red onion
- Cilantro
- Red bell pepper
- Greek yogurt
- Lime
- Spices: ground cumin, chili powder, Kosher salt
- Sriracha
This recipe is great for using up leftover chicken or you can make it with a Rotisserie chicken.
Frozen chicken breasts? No problem! Make this:
3-Ingredient Slow Cooker Chicken Salsa
With this recipe, you'll get perfectly shredded chicken breasts every time💃
🥡Make it a Meal Prep
Place the chicken salad in meal prep containers with chunks of cucumbers and tortilla chips (see tip below!)
Pro Tip: Using Up Broken Tortilla Chips
You know when you have that like ¼ bag of broken up tortilla chips to use up? Use them here!
Take the broken tortilla chips and mix them into a serving of this salad - they go perfectly and give a nice crunch to the salad.
~April
📖 Recipe
Ingredients
- 1 lb cooked, shredded chicken breast
- 1.5 cups canned sweet corn 341ml / small can
- 1 can black beans, drained & rinsed about 2 cups / 540ml / 19 fl oz
- 1 medium red bell pepper diced
- 1 small red onion diced
- ½ cup cilantro chopped
Dressing
- ½ cup Greek yogurt
- 2 limes juiced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ⅓ teaspoon salt
- 2 teaspoon sriracha
Instructions
- In a large bowl, whisk all the dressing ingredients until well combined. Then, add the remaining salad ingredients and mix until evenly coated.
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