Tex-Mex Chopped Chicken Salad

Ingredients:

• 2 chicken breasts (grilled and chopped)
• 4 cups romaine lettuce (chopped)
• 1 cup cherry tomatoes (halved)
• 1 avocado (diced)
• ½ cup red onion (thinly sliced)
• 1 cup bell peppers (diced, any color)
• ½ cup corn kernels (optional, for a non-keto version)
• ½ cup shredded cheddar cheese
• ¼ cup cilantro (chopped)
• Lime wedges (for serving)

Dressing:

• 3 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper (to taste)

Instructions:

1. Grill the chicken: Season the chicken breasts with salt, pepper, and a little cumin. Grill or cook the chicken until fully done and juices run clear. Let it rest for a few minutes before chopping into bite-sized pieces.
2. Prep the salad: In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, avocado, red onion, bell peppers, and shredded cheddar cheese.
3. Make the dressing: In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper until smooth.
4. Assemble the salad: Add the chopped chicken to the salad bowl. Drizzle the dressing over the top and toss gently to combine.
5. Serve: Top the salad with fresh cilantro and lime wedges for extra flavor. Enjoy this fresh, crunchy Tex-Mex salad!