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 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 gluten-free tortilla chips for some dipping action.
Make Ahead Tip
If you're using frozen chicken breasts to make the shredded chicken, make it the night before and keep the chicken in the fridge until you're ready to put the salad together.
~April
📖 Recipe
Ingredients
- 1 lb cooked, shredded chicken breast
- 5.2 oz. 150g canned sweet corn
- 6 oz 170g canned black beans, drained & rinsed
- 1 small red onion diced
- ⅓ cup cilantro chopped
- 1 red bell pepper diced
Dressing
- ½ cup Greek yogurt
- juice of 1 lime
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ tsp. 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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