Ingredients:

  • 2 cups cooked chicken, diced (about 300g)
  • 1 cup cherry tomatoes, halved (about 150g)
  • 1 cup sweet corn, canned or frozen (about 150g)
  • 1 small red onion, finely chopped (about 100g)
  • 1 cup bell peppers (mixed colors), diced (about 150g)
  • 1 avocado, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper, to taste
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder

Instructions:

  1. If not using pre-cooked chicken, cook chicken breast by boiling or grilling until fully cooked (internal temperature reaches 165°F/75°C). Let cool before dicing.
  2. Dice the tomatoes, bell peppers, and avocado. Finely chop the red onion and cilantro.
  3. In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper until well combined.
  4. In a large mixing bowl, combine the diced chicken, chopped vegetables, and cilantro.
  5. Pour the dressing over the salad mixture and toss gently to coat.
  6. Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to an hour for flavors to meld.