Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- Mixed greens or romaine lettuce
- Fresh cilantro for garnish
Instructions
- Season the chicken breasts with chili powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side until fully cooked and golden brown. Let rest before slicing.
- Meanwhile, prepare the vegetables: dice red bell pepper, halve cherry tomatoes, slice avocado, thaw corn if frozen, and rinse black beans.
- Layer the greens in a large bowl. Top with sliced chicken, corn, black beans, bell peppers, cherry tomatoes, and avocado slices. Garnish with cilantro.
- For dressing, squeeze fresh lime over the salad, drizzle with olive oil, or mix lime juice, cumin, chili powder, and honey for a zesty dressing. Toss to combine.
Notes
- Keep the salad ingredients separate if storing to maintain freshness. Add dressing just before serving.
- Use cooked chicken or rotisserie chicken for quicker preparation.
- Adjust spice levels according to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg