Description
A fresh, hearty, and protein-packed salad featuring seasoned grilled chicken, black beans, corn, avocado, and a zesty southwest dressing.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 avocado, sliced
- 1/4 cup shredded cheddar cheese (optional)
- 2 tablespoons red onion, finely chopped
- 1/4 cup plain Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon hot sauce (optional)
Instructions
- Preheat grill or skillet over medium-high heat.
- Rub chicken breasts with olive oil, chili powder, cumin, paprika, salt, and pepper.
- Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest, then slice.
- In a small bowl, whisk together Greek yogurt, lime juice, cilantro, and hot sauce to make the dressing.
- Assemble salad bowls with romaine, tomatoes, black beans, corn, avocado, red onion, and cheese.
- Top with sliced chicken and drizzle with southwest dressing.
Notes
- For meal prep, store dressing separately and add before serving.
- You can substitute Greek yogurt with light sour cream for the dressing.
- Make it low-carb by skipping the corn and beans.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Course
- Method: Grilling
- Cuisine: Southwest American