Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 4 cups lettuce mix (romaine and spinach)
- 1 cup cherry tomatoes (halved)
- 1 avocado (sliced)
- 1 cup corn (fresh or canned)
- 1 cup black beans (canned, drained)
- Juice of 2 limes
- 1 cup Greek yogurt
- 2 tbsp honey
Instructions
- Preheat oven to 400°F (200°C). Coat a baking dish with nonstick spray. Season chicken with olive oil, chili powder, cumin, salt, and pepper; bake for 20-25 minutes until fully cooked.
- Let the chicken rest for about five minutes before dicing it into bite-sized pieces.
- While resting, chop the cherry tomatoes and slice the avocado.
- In a bowl, whisk together Greek yogurt, honey, and lime juice until smooth for the dressing.
- In a large bowl, combine lettuce mix, diced chicken, chopped tomatoes, corn, black beans, and avocado. Drizzle with dressing and toss gently.
- Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 salad bowl (approximately 350g)
- Calories: 460
- Sugar: 10g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 75mg
Keywords: - Marinate the chicken overnight for enhanced flavor. - Customize by adding seasonal vegetables or swapping the dressing for your favorite vinaigrette.