Ingredients:
2 cups cooked chicken breast, diced
1 cup corn kernels (fresh, canned, or frozen)
1 cup black beans, drained and rinsed
1 cup cherry tomatoes, halved
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup chopped fresh cilantro
1 avocado, diced
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Optional toppings: sliced jalapeños, shredded cheese, Greek yogurt or sour cream
Instructions:
In a large mixing bowl, combine the diced chicken breast, corn kernels, black beans, cherry tomatoes, diced red and green bell peppers, chopped red onion, and fresh cilantro.
In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper to make the dressing.
Pour the dressing over the chicken and vegetable mixture, and toss until everything is evenly coated.
Gently fold in the diced avocado.
Serve the salad immediately, topped with optional toppings like sliced jalapeños, shredded cheese, Greek yogurt, or sour cream if desired.
Nutrition Information (per serving):
Calories: 270 kcal
Total Fat: 11g
Saturated Fat: 2g
Cholesterol: 41mg
Sodium: 232mg
Total Carbohydrates: 23g
Dietary Fiber: 6g
Sugars: 4g
Protein: 20g
Enjoy your flavorful and satisfying low point zesty southwest chicken salad!
, This recipe would be approximately 5 Smart Points per serving.