Chicken, Black Bean and Corn Salad
Shredded chicken, black beans, corn and juicy tomatoes come together in a creamy taco-seasoned mayonnaise dressing with lime and cilantro.
20 min
Prep
14 min
Cook
4
Serves
570
Calories
Macros · per serving
47g protein
42g carbs
24g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 480 g canned black bean
- 240 g frozen corn
- 300 g tomato
- 60 g onion
- 15 g cilantro
- 100 g mayonnaise
- 2 tbsp taco seasoning
- 30 ml lime juice
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Cook the chicken breast in a skillet over medium-high heat 6–7 minutes per side until cooked through, then let cool. Drain and rinse the canned black beans, then let the frozen corn thaw; the listed bean and corn amounts are drained and thawed weights.
- 2
While the beans and corn drain and thaw thoroughly, dice the tomatoes, finely chop the onion and cilantro, and shred the cooled chicken.
- 3
In a small bowl, whisk together the mayonnaise, taco seasoning, lime juice, salt and black pepper until smooth.
- 4
Place the chicken, beans, corn, tomatoes, onion and cilantro in a 3-litre mixing bowl. Add the dressing and fold gently until everything is evenly coated.
- 5
Divide into four portions and serve immediately; no chilling period is required. If serving later, cover and refrigerate promptly at 4°C/40°F or below. Do not leave the salad unrefrigerated for more than 2 hours, or 1 hour when the temperature exceeds 32°C/90°F.
Cook it this week.
NeatEat plans Chicken, Black Bean and Corn Salad — and the rest of your week — around your budget, groceries included.