Vibrant salad with grilled chicken, black beans, corn, and zesty lime-cilantro dressing for a protein-packed healthy meal.
# What You'll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts (about 1.1 lbs)
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Salad Base
09 - 1 large romaine lettuce heart, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, drained and rinsed (6 oz)
12 - 1 cup canned sweet corn, drained (5.3 oz)
13 - 1/2 red bell pepper, diced
14 - 1/2 avocado, diced
15 - 1/4 cup red onion, thinly sliced
16 - 1/4 cup shredded reduced-fat cheddar cheese (1 oz)
17 - 2 tbsp fresh cilantro, chopped
→ Lime-Cilantro Dressing
18 - 3 tbsp Greek yogurt (0% or 2% fat)
19 - 2 tbsp freshly squeezed lime juice
20 - 1 tbsp olive oil
21 - 1 tbsp chopped fresh cilantro
22 - 1/2 tsp honey or agave syrup
23 - 1/4 tsp ground cumin
24 - Salt and black pepper, to taste
# Cooking Steps:
01 - Heat a grill or grill pan over medium-high temperature until ready for cooking.
02 - Rub chicken breasts evenly with olive oil, then coat both sides with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Place seasoned chicken on the preheated grill. Cook for 6 to 7 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing into thin strips.
04 - In a small mixing bowl, whisk together Greek yogurt, lime juice, olive oil, chopped cilantro, honey, cumin, salt, and pepper until smooth and well combined.
05 - In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn, diced red bell pepper, avocado, red onion, cheddar cheese, and fresh cilantro.
06 - Arrange sliced grilled chicken over the salad. Drizzle with lime-cilantro dressing, toss gently to coat, and serve immediately while chicken is still warm.
