Description
A vibrant and hearty salad bowl loaded with seasoned grilled chicken, black beans, corn, fresh vegetables, creamy avocado, and a zesty lime dressing. Perfect for weeknight dinners or meal prep.
Ingredients
2 large boneless, skinless chicken breasts (about 1 ½ pounds / 680 g)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Juice of ½ lime (about 1 tablespoon)
6 cups chopped romaine lettuce (about 1 large head)
1 cup cherry tomatoes, halved
1 cup canned black beans, drained and rinsed (about 240 g)
1 cup corn kernels
1 red bell pepper, diced
1 ripe avocado, diced
¼ cup red onion, finely diced
½ cup shredded cheddar cheese (about 56 g)
¼ cup chopped fresh cilantro
½ cup plain Greek yogurt (120 g)
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon honey
1 clove garlic, minced
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon salt
2–3 tablespoons water
Instructions
Pat chicken dry and mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub chicken with olive oil, coat with seasoning, and squeeze lime juice over the top.
Cook chicken in a skillet or grill pan over medium-high heat for 6–7 minutes per side until internal temperature reaches 165°F (74°C). Rest for 5–10 minutes, then slice.
In a large bowl, combine chopped romaine, cherry tomatoes, black beans, corn, bell pepper, avocado, red onion, cheddar cheese, and cilantro.
Whisk together Greek yogurt, olive oil, lime juice, honey, garlic, cumin, chili powder, salt, and water until smooth.
Top salad with sliced chicken and drizzle with dressing before serving.
Notes
Store dressing separately for meal prep to maintain freshness. Add avocado just before serving to prevent browning. For extra crunch, top with crushed tortilla chips. Adjust spice level by adding cayenne or jalapeños if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes