Ingredients
Scale
- 2 large chicken breasts, grilled and sliced
- 1 cup corn kernels
- 1 cup black beans, rinsed
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 4 cups mixed greens
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Season chicken breasts with chili powder, cumin, salt, and pepper. Grill until cooked through, then slice.
- In a large bowl, combine greens, corn, black beans, bell pepper, and cherry tomatoes.
- In a small bowl, whisk lime juice and olive oil to make the dressing.
- Add grilled chicken to the salad, drizzle with dressing, and toss gently.
- Garnish with chopped cilantro and serve immediately.
Notes
- Feel free to add avocado slices for extra creaminess.
- This salad can be prepared in advance and kept refrigerated for up to 2 hours.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Grilling, tossing
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg