Save My coworker Sarah brought this salad to a potluck last summer, and I watched people go back for thirds while barely touching the pasta dishes. The moment I tasted it—that bright lime hitting the smoky chicken, the beans adding unexpected earthiness—I knew I had to figure out how she made it. Turns out, she'd been keeping it simple all along, just throwing together what she had in her kitchen that Tuesday afternoon. Now it's become my go-to when I need something that feels impressive but doesn't tie me to the stove.
I made this for my neighbor's book club gathering on a scorching July evening, and it was the first thing gone from the table. One of the guests, who's usually critical about anything "healthy," came back into the kitchen asking for the recipe while everyone else was still eating. That moment of watching her take a second plate felt like winning something I didn't know I was competing for.
Ingredients
- Boneless, skinless chicken breasts (2 breasts, about 400 g): The protein backbone here, and you want them pounded to even thickness so they cook at the same speed and stay juicy inside.
- Olive oil (4 tablespoons total): One tablespoon goes on the chicken for grilling, three more builds the silky dressing that makes everything stick together.
- Chili powder, ground cumin, smoked paprika, garlic powder (1 teaspoon each chili and cumin, 1/2 teaspoon each paprika and garlic): These spices are what separate this from a sad desk salad; they need to coat the chicken generously so every bite tastes intentional.
- Salt and black pepper: Season the spice rub and again in the dressing because layers of salt make the whole thing sing.
- Black beans (1 can, 400 g, drained and rinsed): Rinsing them matters more than you'd think—it removes the thick liquid that can make the salad soggy by lunchtime.
- Corn kernels (1 cup): Fresh is lovely in summer, but frozen works beautifully and honestly tastes sweeter because it's picked at peak ripeness.
- Red bell pepper, diced (1 whole pepper): The crunch and slight sweetness is what makes people reach for seconds.
- Red onion, thinly sliced (1/2 onion): Don't skip the thin slicing; thick chunks overpower the delicate greens.
- Cherry tomatoes, halved (1 cup): Their acidity brightens everything, and halving them prevents them from rolling around your plate.
- Mixed salad greens (4 cups): Use whatever feels fresh in your fridge, but avoid anything that looks tired or wilted.
- Large avocado, sliced (1): Add this just before serving or it browns and loses its elegance.
- Fresh cilantro, chopped (1/4 cup for salad plus 2 tablespoons for dressing): If you're not a cilantro person, parsley works, but cilantro is really the whole personality of this dish.
- Fresh lime juice (2 tablespoons): Always squeeze it fresh; bottled tastes tinny and flat.
- Honey (1 teaspoon): Just a whisper to round out the lime's sharpness.
- Garlic clove, minced (1 small clove): One clove is plenty; you're flavoring a dressing, not making a vampire repellent.
Instructions
- Get Your Grill Ready:
- Heat your grill or grill pan to medium-high, letting it get properly hot so the chicken develops those beautiful charred lines that signal you're about to eat something special. This takes about five minutes while you prep everything else.
- Season the Chicken:
- Mix the olive oil and all the spices—chili powder, cumin, smoked paprika, garlic powder, salt, and pepper—in a small bowl until it forms a loose paste. Brush both sides of the chicken generously so every inch gets that smoky flavor.
- Grill the Chicken:
- Place the chicken on the hot grill and don't touch it for six to seven minutes; you want a golden crust to form on the bottom. Flip once and cook another six to seven minutes until the internal temperature hits 165°F or the juices run clear when you pierce the thickest part.
- Rest and Slice:
- Let the chicken rest for five minutes on a cutting board—this keeps the juices inside instead of running all over your plate. Slice it thinly against the grain so each bite is tender and effortless.
- Build Your Base:
- In a large bowl, combine the salad greens, drained black beans, corn, diced red bell pepper, sliced red onion, and halved cherry tomatoes. Don't dress it yet or the greens will wilt if you're eating this later.
- Make the Dressing:
- In a jar or small bowl, whisk together the three tablespoons of olive oil, lime juice, honey, minced garlic, cumin, salt, pepper, and chopped cilantro until everything is emulsified and the color shifts to a pale, creamy green. Taste it and adjust—if it feels too sharp, a pinch more honey helps; if too bland, more lime or salt fixes it.
- Toss with Confidence:
- Pour half the dressing over the salad and toss gently with your hands or salad servers, making sure every leaf and bean gets coated. This prevents overworking the delicate greens.
- Compose and Finish:
- Arrange the sliced chicken and avocado on top, drizzle the remaining dressing around everything, and finish with a generous scatter of fresh cilantro. Serve immediately while the chicken is still warm and the avocado hasn't started to brown.
Save There's something about serving this to people who usually skip salad at dinner that feels like a small victory. My brother, who'd rather eat almost anything else, actually asked if there was enough for him to take home, and that's when I realized this recipe had become something I could rely on to bridge the gap between what people think they want and what they actually love.
Timing It Right
The beauty of this salad is that you can prep each component at your own pace without everything falling apart. Grill the chicken in the morning if you want, slice it, and keep it covered in the fridge; the vegetables can be chopped hours ahead. The dressing holds up beautifully for a few days too, so on those nights when you're running late, you're just five minutes away from a complete meal instead of standing there wondering what to throw together.
Playing with Texture and Flavor
The magic here isn't just in following the recipe perfectly—it's in understanding why each ingredient matters and feeling confident enough to make it your own. Some people swear by adding toasted pepitas for crunch, others will crumble a handful of tortilla chips right on top and let them soften slightly into the dressing. The lime-cilantro dressing is sturdy enough that you could swap in grilled shrimp instead of chicken, or even crispy tofu if you're going meatless one week.
Storing and Repurposing
This salad actually tastes different—and somehow better—the next day after the flavors have had time to get to know each other, though you'll want to keep the avocado separate until you're ready to eat it. If you find yourself with leftovers of just the dressed greens and beans, they make an excellent base for a grain bowl the next morning, or you can wrap them in a tortilla for a completely different meal the following day.
- Store dressing in a jar in the fridge for up to four days and shake it before each use.
- Keep avocado stored separately and slice it only when you're ready to eat to prevent browning.
- This salad travels well in a container for lunch if you keep the dressing on the side.
Save This recipe has become my answer to "what should we eat that won't feel like we're settling?" Every time I make it, I remember why people came back for seconds at that book club, and I think about the kind of cooking that doesn't have to be complicated to be completely satisfying.
Kitchen Q&A
- → What is the best way to grill the chicken for this salad?
Preheat the grill to medium-high heat. Brush chicken breasts with a spice mixture and grill for 6–7 minutes per side until cooked through and juices run clear. Let rest before slicing thinly.
- → Can I use other proteins instead of chicken?
Yes, grilled shrimp or tofu can be swapped in for chicken to suit pescatarian or vegetarian preferences.
- → How do I make the lime-cilantro dressing?
Whisk together olive oil, fresh lime juice, honey, minced garlic, ground cumin, salt, pepper, and chopped cilantro until well combined.
- → What are good additions to increase crunch in this salad?
Adding roasted pepitas or crushed tortilla chips provides extra crunch and texture.
- → Is this salad gluten-free?
The salad is naturally gluten-free but verify canned ingredients are gluten-free to avoid cross-contamination.