- 2–3 cups cooked shredded chicken (rotisserie works great)
- 1 cup corn kernels
- 1 cup chopped lettuce or romaine
- ½ cup cherry tomatoes halved
- ½ cup diced bell pepper
- ¼ cup chopped red onion
- ½ cup black beans (optional)
- ½ avocado sliced (optional)
- 2 tbsp chopped cilantro
- ½ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- 1 tbsp lime juice
- 1 tsp cumin
- ½ tsp paprika
- Salt and pepper to taste
Step 1: Cook or Prepare the ChickenIf you’re not using rotisserie chicken, cook your chicken first.Season chicken breasts with:• salt • pepper • cumin • paprikaThen cook them in a skillet over medium heat for 5–6 minutes per side until fully cooked.Let the chicken rest for a few minutes, then shred or dice it.Resting matters. Skip it and the juices run out. Step 2: Chop the VegetablesWhile the chicken cools slightly, prep the vegetables.Dice everything into bite-size pieces:• bell peppers • tomatoes • onion • lettuceDrain canned ingredients like corn and beans well.Too much moisture can make the salad watery. Step 3: Make the DressingIn a small bowl, whisk together:• mayonnaise • Greek yogurt • lime juice • cumin • paprika • salt and pepperTaste it.You want a balance between creamy and tangy. If it feels heavy, add another squeeze of lime. Step 4: Assemble the SaladGrab a large mixing bowl.Add:• shredded chicken • chopped vegetables • corn • beansPour the dressing over the top and toss everything together until evenly coated.This is the moment when the kitchen starts smelling amazing. Step 5: Add the ToppingsRight before serving, add your toppings.Good combinations include:• avocado + cilantro • tortilla strips + cheese • jalapeños + lime wedgesThe toppings add texture and make the dish feel more exciting.
