Mexican Chicken Salad with Corn & Beans


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.

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