CHICKEN SALAD | CUBAN STYLE | MY MOTHER-IN-LAWS RECIPE

cooked chicken

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Tofu provides a plant-based option, while canned chicken is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is less expensive.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans offer similar nutrition, while pinto beans are often cheaper.

avocado

🥗Healthier: mashed banana

💰Cheaper: cottage cheese

Mashed banana can provide creaminess, while cottage cheese is more budget-friendly.

Grill chicken until fully cooked and juices run clear, about 6-8 minutes per side.

Let the chicken rest for a few minutes before slicing.

Chop romaine lettuce and place it in a large salad bowl.

Dice tomatoes and add them to the bowl.

Thinly slice red onion and bell peppers, then add to the salad.

Cube avocado and gently fold it into the salad.

Rinse and drain black beans, then add them to the mixture.

Add corn to the salad.

Chop cilantro and sprinkle it over the top.

In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or chill for 30 minutes to enhance flavors.

Cooking Techniques

Spice Level: