Protein-packed salad with grilled chicken, black beans, corn, and fresh vegetables in zesty lime dressing.
# What You'll Need:
→ Chicken and Seasonings
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 fresh or frozen corn kernels
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
# Method:
01 - Preheat grill or grill pan to medium-high heat. In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Brush seasoning mixture evenly over both sides of chicken breasts.
02 - Place seasoned chicken on heated grill and cook 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
03 - In a large mixing bowl, combine 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 dressing over assembled salad and toss gently to coat. Arrange sliced grilled chicken and avocado slices on top. Drizzle remaining dressing and garnish with additional fresh cilantro.
06 - Transfer to serving plates immediately and enjoy while chicken is still warm.
