Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) chili powder
  • 1/2 teaspoon (2.5ml) cumin
  • 1/4 teaspoon (1.25ml) garlic powder
  • Salt and pepper to taste
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup (50g) chopped fresh cilantro
  • 1 avocado, diced (optional)
  • 1/4 cup (60ml) lime juice
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) chili powder

Instructions:

  1. Heat olive oil in a skillet over medium heat. Season chicken with chili powder, cumin, garlic powder, salt, and pepper. Cook until internal temperature reaches 165°F (74°C). Let cool slightly, then shred with two forks.
  2. In a large mixing bowl, combine the shredded chicken, black beans, corn, red bell pepper, red onion, and cilantro.
  3. In a small bowl, whisk together lime juice, olive oil, honey/maple syrup, Dijon mustard, chili powder, salt, and pepper.
  4. Pour the dressing over the salad and toss gently to coat. Add diced avocado (if using). Serve immediately or chill for later.