Description
A bold and hearty salad loaded with grilled chicken, black beans, corn, avocado, and a tangy southwest dressing—perfect for a filling lunch or light dinner.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 6 cups romaine or mixed greens
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded cheddar or pepper jack cheese (optional)
- 1/4 cup chopped cilantro (optional)
Instructions
- Rub chicken breasts with olive oil, chili powder, cumin, salt, and pepper.
- Grill or pan-sear over medium heat for 5–7 minutes per side, until cooked through. Let rest, then slice.
- In a large bowl, combine greens, black beans, corn, tomatoes, avocado, red onion, and cheese (if using).
- Top with sliced chicken and sprinkle with cilantro.
- Serve with your favorite southwest dressing or a mix of ranch and salsa.
Notes
- Make it vegetarian by skipping the chicken or replacing with grilled tofu or roasted chickpeas.
- Use store-bought or homemade dressing—chipotle ranch or lime vinaigrette work well.
- Great for meal prep: store ingredients separately and assemble before serving.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg