Ingredients
Rotisserie Chicken
2 cups, shredded
Mixed Greens
4 cups
Black Beans
1 cup, drained and rinsed
Sweet Corn Kernels
1 cup, canned or fresh
Avocado
1 large, diced
Bell Pepper (any color)
1 cup, diced
Lime
1, juiced
Cilantro
1/4 cup, chopped
Olive Oil
2 tablespoons
Cumin
1 teaspoon
Chili Powder
1 teaspoon
Garlic
1 clove, minced
Instructions
Preheat oven to 375°F (190°C) if cooking avocados (optional)
Shred rotisserie chicken, discarding skin and bones
In a small bowl, mix lime juice, olive oil, minced garlic, cumin, chili powder, and cilantro to make dressing
In a large bowl, combine mixed greens, black beans, corn, bell peppers, and diced avocado
Divide greens mixture between 4 bowls
Top each bowl with shredded chicken
Drizzle with dressing
(Optionally warm bowls in oven for 5 minutes before assembling)
Notes
Use leftovers: Chicken can be swapped with grilled or baked chicken thighs
Meal prep: Store components separately in airtight containers for up to 3 days
Customization: Add tortilla strips for crunch or reduce beans for lower-carb version
Ask store for halal-certified rotisserie chicken if preferred
- Prep Time: 15
- Cook Time: 5
- Category: Quick Chicken
- Method: Assembling
- Cuisine: Southwest American
- Diet: Gluten-Free
Nutrition
- Serving Size: One bowl
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 90mg