A vibrant salad featuring grilled chicken, black beans, corn, avocado, and a zesty lime-cilantro dressing.
# What You'll Need:
→ Salad Base
01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 4 cups mixed salad greens
03 - 1 can (15 oz) black beans, drained and rinsed
04 - 1 cup corn kernels, fresh or frozen
05 - 1 red bell pepper, diced
06 - 0.5 red onion, thinly sliced
07 - 1 cup cherry tomatoes, halved
08 - 1 large avocado, sliced
09 - 0.25 cup fresh cilantro, chopped
→ Chicken Seasoning
10 - 1 tablespoon olive oil
11 - 1 teaspoon chili powder
12 - 1 teaspoon ground cumin
13 - 0.5 teaspoon smoked paprika
14 - 0.5 teaspoon garlic powder
15 - Salt and black pepper to taste
→ 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 - 0.25 teaspoon ground cumin
21 - Salt and black pepper to taste
22 - 2 tablespoons fresh cilantro, chopped
# How to Cook:
01 - Preheat grill or grill pan to medium-high heat.
02 - 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.
03 - Grill chicken for 6-7 minutes per side until cooked through and juices run clear. Transfer to plate and rest for 5 minutes, then slice thinly.
04 - In a large bowl, combine salad greens, black beans, corn, red bell pepper, red onion, and cherry tomatoes.
05 - In a jar or small bowl, whisk together olive oil, lime juice, honey, minced garlic, cumin, salt, pepper, and cilantro until well combined.
06 - Drizzle half the dressing over the salad mixture and toss gently to coat all ingredients.
07 - Arrange sliced chicken and avocado on top of the salad. Drizzle with remaining dressing and sprinkle with chopped cilantro. Serve immediately.
