Protein-packed salad with grilled chicken, black beans, corn, and fresh greens drizzled with lime dressing.
# What You'll Need:
→ Chicken and Seasonings
01 - 2 boneless, skinless chicken breasts (14 ounces)
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 ounces) black beans, drained and rinsed
09 - 1 cup corn kernels, fresh or frozen
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
# How to Make It:
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 preheated grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly.
03 - In a large bowl, combine salad greens, black beans, corn, red bell pepper, red onion, and cherry tomatoes.
04 - In a jar or small bowl, whisk together olive oil, lime juice, honey, minced garlic, cumin, salt, pepper, and cilantro until well emulsified.
05 - Drizzle half of the dressing over the salad and toss gently to coat all vegetables evenly.
06 - Arrange sliced chicken and avocado slices on top of the salad. Drizzle with remaining dressing and garnish with chopped cilantro. Serve immediately.
