Plat
Rotisserie Chicken Salad with Corn, Black Beans and Feta
20 minPour 4Nutri-Score B€€
B
20 min
20 minRotisserie Chicken Salad with Corn, Black Beans and Feta
recette de
Marianna Moore
@mariannas_pantry
6 recettes
9 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
rotisserie chicken (skin removed, diced into small pieces)Viandes1 morceau
cucumber (chopped)Fruits et légumes1 morceau
orange bell pepper (chopped)Fruits et légumes1 morceau- red bell pepper (chopped)Fruits et légumes1 morceau
red onion (chopped)Fruits et légumes0,5 morceaux
canned corn (drained)Épicerie1 morceau- canned black beans (drained and rinsed)Épicerie1 morceau
low-fat feta cheese (crumbled)Produits laitiers60 g- nonfat plain Greek yogurtProduits laitiers80 g
taco seasoning (half a packet, plus more to taste)Épices15 g- lime juice (freshly squeezed)Fruits et légumes30 ml
par portion
Nutrition
349kcal
- Glucides
- 24 g
- Protéines
- 33 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Saladier
vegetable chopper
pas à pas
Préparation
- Étape 1
Chop the vegetables
- Chop the cucumber, orange bell pepper, red bell pepper and red onion.
- Add all the chopped vegetables to a large bowl.
- Étape 2
Add the chicken, corn, beans and feta
- Dice the chicken into small pieces.
- Add the chicken to the bowl with the corn, black beans and feta.
- Étape 3
Make the dressing and toss
- Add the Greek yogurt, taco seasoning and lime juice.
- Adjust the taco seasoning to taste.
- Toss everything together until well combined.
- Étape 4
Serve and store
- Serve with tortilla chips or rice cakes, or on its own.
- Store in the fridge for up to 4 days.
