Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 6 cups mixed greens (romaine and spinach)
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, sliced (mixed colors)
- 1 medium avocado, diced
- 1 cup corn (fresh or frozen)
- 1 can black beans (15 oz), rinsed
- ¼ cup freshly squeezed lime juice
- ⅓ cup olive oil
- 2 tsp cumin powder
Instructions
- 1. Cook the Chicken: Season chicken breasts with salt, pepper, and cumin. Heat olive oil in a skillet over medium heat. Cook for 6-7 minutes on each side until golden brown. Let rest before slicing.
- 2. Prepare Vegetables: Chop mixed greens, slice cherry tomatoes and bell peppers, and dice avocado just before serving.
- 3. Assemble Salad: In a large bowl, layer mixed greens first. Top with sliced chicken, cherry tomatoes, bell peppers, corn, black beans, and diced avocado.
- 4. Make Dressing: In a small bowl or jar, mix lime juice, olive oil, and cumin until well blended.
- 5. Drizzle & Toss: Pour dressing over the salad and toss gently to coat all ingredients evenly.
- 6. Serve & Enjoy: Transfer to plates or serve family-style in the bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 salad serving (approximately 350g)
- Calories: 450
- Sugar: 4g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - Marinate the chicken for added flavor. - Swap proteins like turkey or beef for variety. - Add jalapeños for extra heat.