Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
For the salad:
- 4 cups mixed greens or romaine lettuce
- 1 cup cherry tomatoes, halved
- ½ cup corn kernels (fresh or frozen)
- 1 avocado, sliced
- ½ cup black beans, rinsed and drained
- ¼ cup shredded cheddar or Monterey Jack cheese
- Fresh cilantro, chopped (optional)
For the dressing:
- ¼ cup Greek yogurt or sour cream
- 2 tablespoons lime juice
- 1 teaspoon honey (optional)
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your grill or skillet over medium-high heat. Mix chili powder, smoked paprika, cumin, garlic powder, salt, and pepper in a small bowl. Rub this spice mixture evenly over the chicken breasts. Drizzle with olive oil and marinate for at least 10 minutes.
- Cook the seasoned chicken breasts for about 6-7 minutes on each side until fully cooked (internal temperature 165°F). Let rest for 5 minutes, then slice thinly.
- Prepare your vegetables by halving cherry tomatoes, slicing avocado, and rinsing black beans. Arrange greens or lettuce in a large salad bowl.
- Whisk together Greek yogurt, lime juice, honey, cumin, chili powder, salt, and pepper to make the dressing.
- Top the greens with sliced chicken, cherry tomatoes, corn, black beans, and cheese. Drizzle the dressing over the salad and toss gently. Garnish with cilantro if desired.
Notes
- Use fresh, crisp greens for optimal texture.
- Marinate the chicken for added flavor.
- Customize with toppings like jalapeños or extra avocado.
- Serve immediately or store in an airtight container for up to 2 days. Keep dressing separate until ready to serve to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Assembling
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg