Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 cups mixed greens
- 1 cup canned corn, drained
- 1 cup black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup shredded cheddar cheese (optional)
- Fresh cilantro for garnish
- For the dressing:
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 teaspoon honey or agave syrup
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rub the chicken breasts with chili powder, cumin, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until fully cooked. Rest, then slice into strips or cubes.
- Prepare fresh vegetables—drain corn, rinse black beans, halve cherry tomatoes, thinly slice red onion, and slice avocado.
- Arrange mixed greens on a large platter or bowl. Top with vegetables, chicken, shredded cheese, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, honey, cumin, salt, and pepper to make the dressing. Drizzle over the salad or serve on the side.
Notes
- Use freshly cooked or grilled chicken for best flavor.
- Garnish with a squeeze of lime just before serving.
- Add tortilla chips or strips for extra crunch.
- Omit cheese or substitute with a plant-based option for dairy-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Assembling
- Cuisine: Southwestern
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg