Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels
- 1/2 cup black beans, drained and rinsed
- 1 ripe avocado, sliced
- Fresh cilantro, chopped
- Cilantro-lime dressing (see Notes)
Instructions
- Preheat grill or skillet over medium-high heat. Season chicken with chili powder, cumin, salt, and pepper.
- Cook chicken until golden and cooked through, about 6-8 minutes per side. Let rest, then slice.
- In a large bowl, combine greens, cherry tomatoes, corn, black beans, and avocado.
- Top with sliced grilled chicken and chopped cilantro.
- Drizzle with cilantro-lime dressing before serving.
Notes
- For the dressing, mix 1/4 cup lime juice, 2 tablespoons olive oil, 1 teaspoon honey, 1 minced garlic clove, and chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, assembling
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 salad (excluding dressing)
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg
