Description
A vibrant, comforting salad featuring smoky-charred chicken, creamy avocado, and a zesty chipotle-lime dressing.
Ingredients
Scale
- 1.5 lb (24 oz) boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup sweet corn kernels
- 6 cups romaine lettuce, chopped
- 2 medium avocados, diced
- 1 pint (about 2 cups) cherry tomatoes, halved
- 1/4 cup red onion, finely diced (optional)
- 1 small jalapeño, thinly sliced (optional)
- 1/3 cup mayonnaise (or vegan mayo)
- 1/4 cup plain Greek yogurt (or dairy-free yogurt)
- 1–2 chipotle peppers in adobo, minced (or 1 tbsp chipotle paste)
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2–3 tablespoons water to thin, if needed
Instructions
- Grill the chicken until cooked through, about 5-7 minutes per side, and slice thinly against the grain.
- In a large bowl, combine black beans, sweet corn, chopped romaine, diced avocado, and halved cherry tomatoes.
- Gently toss the vegetables and beans until combined. Keep avocado pieces toward the top if not dressing immediately.
- Add the grilled chicken on top of the salad mixture.
- Drizzle the smoky chipotle-lime dressing over the salad and toss gently to combine.
- Serve immediately or store components separately for meal prep.
Notes
For best texture, store components separately if prepping ahead. Prevent avocado browning with lime juice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 740
- Sugar: 8g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 65g
- Cholesterol: 70mg