Description
A vibrant, nutritious salad featuring grilled chicken, black beans, avocado, and a zesty lime-cilantro dressing—perfect for a healthy Southwest‑inspired meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt & pepper, to taste
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, canned, or thawed frozen)
- 1/2 avocado, diced
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh cilantro, chopped
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp honey or agave
- 1 clove garlic, minced
- 1/2 tsp cumin
- Salt & pepper, to taste
Instructions
- Preheat grill or skillet to medium‑high heat.
- Rub chicken breasts with chili powder, cumin, salt, and pepper.
- Grill or cook chicken until internal temperature reaches 165 °F, about 6–7 minutes per side. Remove and let rest 5 minutes.
- Meanwhile, whisk together olive oil, lime juice, honey, garlic, cumin, salt, and pepper in a bowl.
- In a large serving bowl, combine salad greens, cherry tomatoes, black beans, corn, avocado, red onion, and cilantro.
- Slice the rested chicken and arrange on top of salad mixture.
- Drizzle with dressing and gently toss to combine.
- Serve immediately, optionally with extra lime wedges.
Notes
- For extra heat, add chopped jalapeño or a pinch of cayenne to dressing.
- Meal‑prep tip: Keep dressing separate and add just before serving to retain freshness.
- Feel free to swap romaine or baby spinach for mixed greens.