Description

This vibrant and hearty salad features grilled chicken, black beans, corn, fresh vegetables, and a creamy Southwest dressing. Perfect for a quick weeknight dinner or lunch meal prep, it’s loaded with protein and flavor while staying light and refreshing.

Ingredients

2 boneless, skinless chicken breasts

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon olive oil

1 head romaine lettuce, chopped

1 cup black beans, drained and rinsed

1 cup sweet corn, drained if canned

1 cup diced tomatoes

1 avocado, diced

2 tablespoons fresh cilantro, chopped

1/2 cup Greek yogurt

1 tablespoon lime juice

1 teaspoon olive oil (for dressing)

1/4 teaspoon chili powder (for dressing)

Lime wedges for serving

Instructions

Season chicken breasts with chili powder, cumin, paprika, garlic powder, salt, and pepper.
Heat olive oil in a skillet or grill pan over medium-high heat. Cook chicken for 5-7 minutes per side or until fully cooked. Let rest, then slice.
In a small bowl, mix Greek yogurt, lime juice, 1 teaspoon olive oil, chili powder, and salt to taste for the dressing.
In a large bowl, assemble salad with romaine, black beans, corn, tomatoes, avocado, and sliced chicken.
Drizzle dressing over salad and sprinkle with chopped cilantro.
Serve with lime wedges on the side.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner