Chicken-Salsa Salad for Two

Combine the following:

6 oz cubed rotisserie chicken
2/3 cup canned black beans, rinsed
8 T salsa
1/2 avocado (cubed)
2 oz shredded cheddar cheese
2 cups cooked chopped broccoli or other vegetable (from a 16 oz bag of frozen broccoli florets, cooked in microwave)

Add more salsa if desired.

Lunch menu: Divide mixture in two portions. Wrap mixture in flour tortillas (or stuff in whole-wheat pita bread) and have 1 fruit serving for dessert.


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  1. Pingback: Weekday Lunches: Some Ideas « QC Tester Hobbies: Sustainable Excellence

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