Quick Chicken and Black Bean Mexican Salad

Ingredients

• •1 lb boneless, skinless chicken breasts
• •1 can (15 oz) black beans, drained and rinsed
• •1 cup corn kernels (fresh or frozen)
• •1 cup cherry tomatoes, halved
• •1/2 cup diced red bell pepper
• •1/4 cup fresh cilantro, chopped
• •1 avocado, diced
• •3 tbsp taco seasoning
• •2 tbsp olive oil
• •1 lime, juiced
• •Salt and pepper to taste

Instructions

1. 1

   In a pan, heat olive oil over medium heat. Season chicken breasts with taco seasoning, salt, and pepper.

2. 2

   Cook chicken for about 6-7 minutes on each side or until fully cooked and golden brown. Remove from heat and let it rest for 5 minutes before slicing.

3. 3

   In a large bowl, combine black beans, corn, cherry tomatoes, red bell pepper, and cilantro.

4. 4

   Slice the cooked chicken into strips and add to the salad mixture.

5. 5

   Add diced avocado and lime juice; gently toss to combine all ingredients.

6. 6

   Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

7. 7

   Serve immediately for a fresh and delightful lunch.