Mexican Chicken Salad – SNAP-Ed New York

Name: Mexican Chicken Salad – SNAP-Ed New York
Ingredients: 2 cups leftover diced or shredded chicken (2–3 pieces, depending on the size); 2 medium tomatoes, diced (about 1 1/2 cups); 2 ripe avocados, peeled, pitted, and diced (about 2 1/2 cups); 1 cup corn kernels, either frozen and thawed or cut from a leftover boiled, steamed, or grilled cob; 2 scallions, greens and whites, chopped or 2 tablespoons chopped red onion; 3 tablespoons olive oil; 2 tablespoons fresh lime juice; Salt and Black Pepper to taste

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Mexican Chicken Salad with fresh avocado, juicy tomatoes, and creamy corn. Quick to make, healthy, and packed with flavor—only $10.23 for a tasty meal.

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Ingredients

2 cups leftover diced or shredded chicken (2–3 pieces, depending on the size)
2 medium tomatoes, diced (about 1 1/2 cups)
2 ripe avocados, peeled, pitted, and diced (about 2 1/2 cups)
1 cup corn kernels, either frozen and thawed or cut from a leftover boiled, steamed, or grilled cob
2 scallions, greens and whites, chopped or 2 tablespoons chopped red onion
3 tablespoons olive oil
2 tablespoons fresh lime juice
Salt and Black Pepper to taste