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.