Protein-rich chicken salad with black beans, corn, avocado, and lime-cilantro dressing for a tasty, fresh meal.
# What You’ll Need:
→ Chicken and Seasoning
01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - Salt and black pepper to taste
→ Salad Components
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1 cup corn kernels, fresh or frozen
10 - 1 red bell pepper, diced
11 - 1/2 red onion, thinly sliced
12 - 1 cup cherry tomatoes, halved
13 - 4 cups mixed salad greens
14 - 1 large avocado, sliced
15 - 1/4 cup fresh cilantro, chopped
→ Lime-Cilantro Dressing
16 - 3 tablespoons olive oil
17 - 2 tablespoons fresh lime juice
18 - 1 teaspoon honey
19 - 1 small garlic clove, minced
20 - 1/4 teaspoon ground cumin
21 - Salt and black pepper to taste
22 - 2 tablespoons fresh cilantro, chopped
# Directions:
01 - Preheat grill or grill pan to medium-high heat. In a small bowl, combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and pepper.
02 - Brush seasoning mixture generously over both sides of chicken breasts. Grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Allow chicken to rest for 5 minutes before slicing thinly against the grain.
03 - In a large bowl, combine mixed salad greens, drained black beans, corn kernels, diced red bell pepper, sliced red onion, and halved cherry tomatoes.
04 - In a jar or small bowl, whisk together olive oil, fresh lime juice, honey, minced garlic clove, ground cumin, salt, pepper, and chopped cilantro until fully emulsified.
05 - Pour half of the dressing over the salad mixture and toss gently until evenly coated.
06 - Arrange sliced grilled chicken and avocado slices on top of dressed salad. Drizzle with remaining dressing and garnish with chopped fresh cilantro. Serve immediately.
