Paprika Chicken & Corn Salad
This chicken and corn salad brings all the Southwest vibes—smoky paprika chicken, corn, black beans, and greens, with a cumin-lime dressing.
Servings: 4 Servings (as dinner salad)
Calories: 386kcal
Ingredients
- 5 cups chopped romaine lettuce
- 1 batch Paprika Baked Chicken sliced or chopped
- 1 cup roasted corn frozen (defrosted) or fresh
- 1 cup black beans (drained & rinsed if canned)
- 1 roasted poblano pepper (See note below for roasting.)
- 1 cup chopped tomatoes
- 2 ounces crumbled queso fresco (about ⅓ cup)
- ¼ cup chopped cilantro
The dressing
- 3 tablespoons fresh lime juice
- 1 ¼ teaspoons agave nectar
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 2 ½ tablespoons extra virgin olive oil
Instructions
Make the salad
- In a large salad bowl, combine the lettuce, sliced chicken, black beans, chopped roasted pepper, tomatoes, queso fresco and cilantro.
- Toss with the dressing. Serve.
The dressing
- In a small bowl, whisk together the lime juice, agave nectar, cumin and salt. While whisking, slowly drizzle in the olive oil.
Notes
Poblano peppers can be roasted under the broiler, using the same method as bell peppers. See How to Roast Bell Peppers.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 2cups | Calories: 386kcal | Carbohydrates: 29g | Protein: 33g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 478mg | Fiber: 7g | Sugar: 5g
