Mexican Chicken Salsa

            This Mexican Chicken Salsa or salad is one of my quick "to go to" favorite recipes; not only for Cinco de Mayo Celebration but as you can see in this post it is very delectable for any day. I usually just add the chicken to half of the finished salsa to use with shrimp or plain.
This is an entertaining must!.... because it is healthy, tasty and simply versatile.

1 boneless, skinless Chicken Breast
2 cups cooked Black Beans
2 cups Corn
2 large Tomatoes
1/2 cup diced Green Peppers
1/2 cup diced Red Peppers
1/2 cup diced Red Onion
1/4 cup chopped Cilantro
2 tablespoons Olive Oil
1 teaspoon dry Oregano
2 freshly squeezed Limes
Salt & Pepper
Avocado at serving (optional)

-First, sprinkle salt, pepper and oregano to both sides of chicken breast; cover with water and cook until tender. Cut chicken breast in 3 pieces and coarsely shredded.

-In a large bowl toss all the ingredients until combined well.

Collaboration by Rosmery Fermin-Perez
Registered Licensed Dietitian
Instagram: @dietitianrosmery