This hearty salad is packed with vegetables and loaded with fiber. It’s a snap to make using convenient, fully-cooked chicken breasts already perfectly seasoned with southwestern style flavour. Just toss the chicken with veggies and beans, and dress with a tangy lime vinaigrette for a delicious lunch or dinner.
Ingredients
- Perdue Short Cuts Carved Chicken Breast, Southwestern Style
- 5 oz. mixed greens or spring greens
- 1 red onion, finely sliced
- 1 red bell pepper, sliced
- 2 avocados, chopped
- 1 can (11 ounce) corn niblets, drained
- 8 oz. can dark red kidney beans, drained
- 1/3 cup olive oil
- 1/2 cup fresh lime juice
- 2 1/2 teaspoons minced shallot
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Whisk together olive oil, lime juice, shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined. Set aside.
- Gently toss together chicken, greens, onion, bell pepper, avocado, corn niblets, and kidney beans in a large bowl. Add 6 to 7 tablespoons vinaigrette; toss to coat. Divide salad onto 4 plates. Serve with remaining vinaigrette.
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