Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup black beans, rinsed and drained
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded sharp cheddar cheese (optional)
- For the dressing:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey or agave syrup
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your grill or grill pan over medium-high heat. Rub the chicken breasts with olive oil, then sprinkle with chili powder, cumin, smoked paprika, salt, and pepper.
- Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Let rest for a few minutes, then slice into thin strips.
- In a large bowl, combine mixed greens, cherry tomatoes, corn, black beans, sliced avocado, red onion, and cheese if using.
- Top the salad with sliced grilled chicken.
- In a small bowl or jar, whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper to make the dressing.
- Drizzle the zesty dressing over the salad and toss gently to combine before serving.
Notes
- Feel free to add sliced jalapeños for extra heat.
- Use fresh cilantro or a dollop of sour cream for added flavor.
- Keep the dressing separate until serving to maintain salad crispness.
- You can substitute the cheese with crumbled queso fresco for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Tossing
- Cuisine: Southwestern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg