Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 200g)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups mixed greens (lettuce, spinach, or kale)
- 1/2 cup black beans, rinsed
- 1/2 cup corn kernels
- 1/4 cup diced red onion
- 1/4 cup diced bell pepper
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tbsp olive oil
Instructions
- Preheat a grill or skillet over medium heat.
- Rub chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Cook chicken for 6-7 minutes per side until fully cooked. Let rest for 5 minutes before slicing.
- In a large bowl, combine mixed greens, black beans, corn, red onion, bell pepper, and cilantro.
- Whisk together lime juice, honey, and olive oil to make the dressing.
- Top the salad with sliced chicken and avocado.
- Drizzle with dressing and toss lightly before serving.
Notes
- Use rotisserie chicken for a quicker option.
- Add cherry tomatoes or jalapeƱos for extra flavor.
- Swap honey for agave syrup if preferred.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Grilling
- Cuisine: Southwest
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg