Description
A vibrant salad featuring grilled chicken, black beans, corn, and avocado, all tossed in a smoky chipotle-lime dressing.
Ingredients
Scale
- 1.5 lb (24 oz / 680 g) boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup sweet corn
- 1 head romaine lettuce, chopped
- 1 medium avocado, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup smoky chipotle-lime dressing
- Optional garnish: chopped cilantro, sliced green onions, tortilla strips, lime wedges
Instructions
- Pat chicken dry and rub with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Let sit for 10–30 minutes.
- Whisk together Greek yogurt, adobo sauce, lime zest and juice, honey, and seasoning to make the dressing. Refrigerate until ready.
- Preheat grill or grill pan to medium-high and grill chicken for 4–6 minutes per side until cooked through. Let rest for 5 minutes.
- Slice the grilled chicken into strips.
- In a large bowl, combine grilled chicken, black beans, corn, romaine, avocado, and cherry tomatoes.
- Drizzle with dressing and toss gently to combine, adjusting seasoning to taste.
- Serve immediately or pack for meal prep.
Notes
For meal prep, store components separately and assemble just before eating to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 42g
- Cholesterol: 80mg