This energetic and delightful Southwestern chicken plate of mixed greens is an ideal mix of surfaces and tastes. Loaded with protein and new fixings,chicken halal
a delightful feast's ideally suited for a light lunch or a generous supper.

Fixings:
2 cups cooked chicken, destroyed
1 can (15 ounces) dark beans, flushed and depleted
1 can (15 ounces) corn, depleted
1 ready avocado, diced
1/2 cup cherry tomatoes, split
1/4 cup red onion, finely hacked
1/4 cup new cilantro, hacked
1/2 cup lime-cilantro vinaigrette (recipe underneath)
For the Lime-Cilantro Vinaigrette:
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon dark pepper
1/4 cup new cilantro, hacked

Directions:

Make the vinaigrette: In a little bowl, whisk together lime juice, olive oil, honey, Dijon mustard, salt, pepper, and hacked cilantro until joined.

Consolidate salad fixings: In an enormous bowl, join destroyed chicken, dark beans, corn, avocado, cherry tomatoes, red onion, and cilantro.

Dress the plate of mixed greens: Pour the lime-cilantro vinaigrette over the serving of mixed greens and throw to equally cover.

Serve: Serve right away or chill for some other time.

Tips:
For added crunch, incorporate tortilla chips or hacked jicama.
For a spicier plate of mixed greens, add a jalapeño pepper to the vinaigrette.
Present with a side of tortilla chips for a total feast.
This Southwestern chicken plate of mixed greens is an invigorating and solid choice that can be tweaked as you would prefer inclinations. Appreciate!

Might you want to add some other fixings or varieties to this recipe?