Chicken, Corn and Black Bean Salad

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Today's another post from the Secret Recipe Club, and I was so excited to be assigned Melissa's blog over at Melissa's Cuisine. We have a lot in common, such as our love of cooking, running, family and the fact that we both desire to switch up our typical lunch menus! Really, who doesn't have that problem? She has so many amazing looking recipes on her blog, so I was so upset that I had to narrow my options because of this silly little wedding diet I'm on (no biggie). Luckily I was still able to find a handful of recipes that fit my diet restrictions, and that really helped me since I usually get in a cooking rut.

This chicken salad was delicious and flavorful and it came together in minutes. I'm doing a low-carb diet at the moment, so I served my chicken salad on a Romaine lettuce leaf and it was a perfect lunch-size portion. I really enjoyed the creaminess and different flavors! Melissa suggested sprucing it up with some tomatoes, so I went ahead and did that and they added a nice texture. I also added some avocado because, well, why not? As soon as I'm off of this diet, better believe I'm going to march right back over to her blog to make her Chocolate Chip Cookie Dough Fudge. That's a fact! Enjoy this, guys!

Printable Recipe

Ingredients

• 2 chicken breasts, cooked and shredded
• 1/2 cup corn, drained
• 1/2 cup black beans, drained and rinsed
• 4 tbsp. light mayonnaise
• 2 tbsp. vinegar
• 1/2 plum tomato, deseeded and chopped
• 1/2 avocado, pitted and diced
• 1 tsp. Splenda sugar (optional)
• 2 pita pockets, cut in half (optional)
• 2 Romaine lettuce leaves (optional)

Combine chicken, corn, beans, mayonnaise, vinegar, tomato and sugar in a bowl.  Add the avocado pieces and gently stir.

Serve in pita pocket or on Romaine lettuce leaf.

Source: Adapted from Melissa's Cuisine