Mexican Chicken Salad with Corn and Beans

Dish Description

This is very quick and can be as easy as you like. You can avoid chicken if you are a vegetarian. With greens, Non-Gmo corn, beans, and chickpeas it becomes a complete lunch, dinner, side, or a salad. I make a larger portion and use it for 3-4 days. One day, with brown rice, one day with whole grain tortillas, one day with just salad, and one day with quinoa. It is very yummy, very filling, and loaded with nutrients.

Serving Size
Serving Time
30 min
  • 1. 2 lbs. skinned chicken breast and cut into small pieces
  • 2. 1 small onion chopped
  • 3. 2 – 4 tomatoes chopped or 10 oz Rotel
  • 4. 1 can of Non-Gmo corn
  • 5. 1 can of chickpeas
  • 6. 1 can of black beans
  • 7. 1-2 chopped jalapenos depending on your spice level
  • 8. 1/2 cup of chopped red cabbage
  • 9. 1-2 cups of chopped spinach
  • 10. 1/2 bunch cilantro chopped
  • 11. 2 avocados pitted and sliced
  • 12. 1 tablespoon cumin seeds
  • 13. 2 teaspoon garlic powder
  • 14. 2-3 teaspoon ground cayenne pepper
  • 15. Juice extracted from 1 lemon
  • 16. 1/2 cup organic cheese
  • 17. 2 tablespoons of avocado oil
  • 18. Salt to taste
  • 1. Place a large pot on the stove on medium flame, add oil and let it warm and add chicken. Add cumin seeds, salt, chopped jalapenos, and cayenne pepper. Cook the chicken until it turns white
  • 2. Add the cabbage and tomatoes, and cook for 4-5 minutes.
  • 3. Add the corn, beans, and chickpeas. Check the chicken, and add lemon juice.
  • 4. If chicken is cooked turn off the stove, and add spinach, 1/2 cilantro, and 3/4 cheese.
  • 5. Mix well. Serve hot and garnish each serving with cheese, cilantro, and avocados, and Creamy Avocado Dressing. Enjoy with brown rice, quinoa, or whole-grain tortilla, or just as is!
    Tip: Be cognizant of the stove flame, you will have to keep changing from medium to low as needed until the water is evaporated.