Kiki's Mexican Chicken Salad

Ingredients

• 2 boneless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup corn
• 1/2 cup black beans
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup shredded Monterey Jack cheese
• 2 tablespoons lime juice
• 1 tablespoon red wine vinegar

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the chicken breasts in a baking dish and rub with olive oil. Sprinkle with chili powder, garlic powder, cumin, salt, and pepper.
3. Bake the chicken in the preheated oven for 20 minutes, or until the chicken is cooked through and the juices run clear.
4. Allow the chicken to cool before shredding it into small pieces.
5. In a large bowl, combine the corn, black beans, tomatoes, red onion, cilantro, cheese, and shredded chicken.
6. In a small bowl, whisk together the lime juice and red wine vinegar.
7. Pour the dressing over the salad and toss to combine.
8. Serve the salad chilled or at room temperature.

Interesting Facts

• This Mexican chicken salad is an easy and healthy meal that can be served for lunch or dinner.
• It is full of flavor thanks to the combination of chili powder, garlic powder, cumin, and red wine vinegar.
• The salad can be served cold or at room temperature, making it a versatile dish for any occasion.
• The salad can be served with tortilla chips or in a wrap for a delicious and satisfying meal.