Mexican Chicken and Vegetable Salad


  • 3 cups shredded skinless, boneless, cooked store-bought rotisserie chicken
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt


In a large serving bowl, toss chicken with 1 Tbsp. oil, 2 Tbsp. lime juice, chili powder and salt.

Add remaining ingredients and remaining 1 Tbsp. each oil and lime juice; gently toss to combine until well coated. Serve immediately.