Mexican Chicken Salad

Mexican · Winter · 30 min · Serves 4 · By The Lesapor Kitchen

This Mexican Chicken Salad is perfect for a winter meal. It's packed with flavor, filling, and easy to make. Enjoy it as a healthy and satisfying dish for dinner or a weekend at home.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breast, cut into strips
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 6 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/4 cup crumbled cotija cheese
• Flaky sea salt, to taste
• Black pepper, to taste

Method

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken strips to the skillet and season with ground cumin, chili powder, salt, and pepper.
3. Cook the chicken for about 10-12 minutes, turning occasionally, until fully cooked and golden brown. Remove from heat and set aside.
4. In a large salad bowl, combine the mixed salad greens, cherry tomatoes, black beans, and corn kernels.
5. Top the salad with the cooked chicken strips and sprinkle with crumbled cotija cheese.
6. Toss everything gently to mix. Serve immediately.