Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for marinade)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 4 cups mixed salad greens (romaine, baby spinach, or spring mix)
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 small red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1 ripe avocado, diced
- 1/4 cup shredded sharp cheddar cheese (optional)
- Fresh cilantro leaves, for garnish
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon olive oil
- 1 tablespoon honey or agave syrup
- 1–2 teaspoons chipotle chili powder
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Marinate chicken with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper for at least 15 minutes.
- Grill chicken over medium-high heat for 6-7 minutes on each side until cooked through. Let rest before slicing.
- In a large bowl, combine mixed greens with cherry tomatoes, black beans, corn, bell pepper, and avocado.
- Whisk together dressing ingredients: Greek yogurt, lime juice, olive oil, honey/agave syrup, chipotle chili powder; season to taste.
- Top salad with sliced chicken and drizzle with dressing before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 salad (about 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg