Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 avocado, sliced
- Mixed greens or spinach
- Fresh cilantro, chopped
- For the dressing:
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon honey or agave syrup
- 1 garlic clove, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat grill and season chicken breasts with chili powder, cumin, paprika, salt, and pepper. Drizzle with olive oil.
- Grill chicken over medium-high heat for 6-8 minutes per side until cooked through. Rest and then slice into strips.
- Prepare the dressing: whisk lime juice, olive oil, honey, minced garlic, chili powder, salt, and pepper in a small bowl.
- In a large bowl, assemble greens, sliced chicken, corn, black beans, diced bell pepper, and avocado.
- Drizzle the dressing over the salad and toss gently to combine. Garnish with chopped cilantro.
Notes
- Use fresh lime juice for the best flavor.
- Feel free to add shredded cheese or tortilla strips for extra crunch.
- This salad can be served immediately or stored separately for a make-ahead meal.
- Adjust spice levels by adding hot sauce or extra chili powder.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: Southwestern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 7g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
