Mexican Chicken Salad

Aug 8

Makes: 4 | Prep: 10 min

INGREDIENTS

1-pound boneless skinless chicken breast shredded, see notes
½ cup corn kernels, fresh or frozen
½ cup black beans, drained and rinsed
½ cup bell pepper, diced
½ cup tomatoes, diced
⅓ cup cheddar cheese, shredded
¼ cup cilantro, chopped
1 jalapeño, minced
½ cup chipotle ranch dressing, Aldi
1 tsp. paprika
½ tsp. ground cumin
½ tsp. pepper

This Mexican Chicken Salad is the perfect lazy weeknight meal or no heat lunch idea. I promise you; you’ll thank me for this one! Eat it with tortilla chips, crackers, bread, a wrap, carrot or celery sticks or simply with a fork!

For the shredded chicken; place 1 pound of chicken breast in a crockpot with a little bit of water or chicken stock. Cook on high for 4 hours or low for 6 hours. Then shred with two forks.
A rotisserie chicken also works great!

DIRECTIONS

In a large bowl combine; shredded chicken, corn, black beans, bell peppers, tomatoes, cheese, cilantro, jalapeño, chipotle ranch dressing, paprika, ground cumin and pepper.
Toss with tongs until everything is well combined. Serve with tortilla chips, crackers, bread, a wrap, carrot or celery sticks or simply with a fork!