This fresh salad with a southwestern twist is a healthy and satisfying lunch or dinner option! With tender chicken, black beans, corn, and many other delicious toppings, this recipe is both easy and crave-worthy. Ready in under 30 minutes!
Ingredients• 1 tablespoon olive oil (for cooking chicken)1 pound chicken tenders or boneless chicken • 1 teaspoon Taco Seasoning Mix • 1 6-ounce package baby spinach • 1 15-ounce can of black beans rinsed and drained • 2 avocado peeled, pitted, and chopped • 1 cup tomatoes, chopped1 cup frozen fire-roasted corn kernels, thawed • 1 cup Mexican cheese, shredded • 1/4 cup fresh cilantro (chopped) • 1 lime cut into wedges • 1/4 cup olive oil (for dressing salad) • optional: sour cream, salsa, ranch dressing
Add 1 tablespoon of olive oil to a skillet. Cook the chicken along with the taco seasoning mix until fully cooked through.
While the chicken is cooking, distribute the spinach between 4 plates or large salad bowls. Evenly divide the beans, avocado, tomatoes, corn, and cheese on top of the four plates.
Once the chicken has cooked, remove it to a cutting board and cut it into bite-sized pieces. Distribute the chicken evenly among the salads.
Give each salad a fresh squeeze of lime and drizzle with olive oil. You can also serve with a side of salsa, sour cream, or ranch if preferred.